Crispy Roasted Parmesan Potatoes
Golden parmesan-crusted baby potatoes with tender, fluffy insides and a shatteringly crisp cheese exterior. These easy roasted potatoes make the perfect side dish or party appetizer with minimal prep and maximum flavor.
Ingredients
Main Ingredients
- 750 g baby potatoes halved, about 20-24 potatoes
- 2 tbsp olive oil plus extra for drizzling
- 1/2 cup grated parmesan cheese refrigerated sandy texture type
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/2 tsp black pepper freshly ground
Dipping Sauce
- 3/4 cup sour cream
- 1/4 cup green onions finely chopped
Instructions
- Preheat your oven to 200°C/400°F (or 180°C for fan-forced ovens).
- In a small bowl, mix together the grated parmesan, garlic powder, dried oregano, paprika, salt, and black pepper until evenly combined.
- Pour 2 tablespoons of olive oil into a 22 x 33cm (9 x 13 inch) glass baking dish. Tilt the dish to coat the entire bottom with oil.
- Scatter the parmesan mixture evenly across the oiled base of the dish. Do not smooth or press it down - let it sit naturally.
- Place halved baby potatoes cut-side down onto the parmesan mixture. Press each potato firmly into the cheese layer to ensure good contact. Arrange them snugly in the dish.
- Lightly drizzle additional olive oil over the potato tops and add a pinch of salt if desired.
- Bake for 35-40 minutes until potatoes are tender when pierced with a knife and the parmesan crust is deep golden brown underneath.
- Remove from oven and let rest for 5 minutes. This allows the cheese crust to firm up slightly.
- Use a spatula to cut between groups of 4 potatoes, slicing through the cheese crust. Carefully flip each section so the golden cheese side faces up on your serving platter.
- Mix sour cream with chopped green onions for the dipping sauce. Serve the potatoes immediately while hot and crispy.
Notes
Parmesan Tips: Use refrigerated sandy-textured parmesan for best results. Fresh grated parmesan also works well - just grate it finely.
Resting Time: Don't skip the 5-minute rest after baking. The cheese needs time to firm up or it will stick to the pan.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat cheese-side up at 200°C/400°F for 5 minutes to restore crispiness.
Variations: Try smoked paprika, fresh rosemary or thyme, or mix parmesan with pecorino romano for different flavor profiles.