Crispy Roasted Parmesan Potatoes
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp dried oregano or thyme
- 750 g / 1.5 lb baby potatoes (, halved (about 3.5cm /
- 2 tbsp olive oil ( plus more for drizzling)
- 1/2 cup / 50 g grated parmesan (, the sand-like type (n
- 1/2 tsp garlic powder ((or sub with onion powder))
- 1/4 tsp salt ((i use table salt leave out to lower sodium))
- 3/4 cup sour cream or sub with plain yoghurt (, or a combination of both)
- 1/4 cup finely chopped green onions/scallions ( plus more for garnish (or chives))
- Carbohydrate 1.55656625116476 g
- Cholesterol 12.6140625106633 mg
- Fat 3.91687375328102 g
- Fiber 0.111425004005432 g
- Protein 0.995126250803849 g
- Saturated Fat 2.42208062704243 g
- Serving Size 1 1 - 5 people (220g)
- Sodium 13.3721875112101 mg
- Sugar 1.44514124715933 g
- Trans Fat 0.203366875168972 g
- Calories 45 calories
Preheat oven to 200C/400F. Mix Parmesan Mixture in a bowl. Drizzle oil in 22 x 33cm / 9 x 13" glass baking dish (Note 2). Tilt pan to spread all over the base. Use a spoon to scatter the Parmesan Mixture over the base. Spread as evenly as you can. Once sprinkled, do not touch - don't try to spread it. Place potatoes cut side down, pressing firmly. Optional: drizzle top of potatoes with a touch of oil or spray with oil, then sprinkle with salt. Bake potatoes for 35 - 40 minutes or until they are soft and the parmesan crust is deep golden (you can check through the glass!) REST for 5 minutes. Then use an egg flip to cut between every 4 or so potatoes (i.e. cutting through the parmesan crust which bonds between each potato - see video), then scoop up 4 or so potatoes and flip them upside down so the cheese side is up on a serving platter. Serve with Dipping Sauce, if using, and sprinkle over extra green onions if desired. Serve as a side dish or as nibbles!
