Crispy Parmesan Garlic Roasted Baby Potatoes
User Reviews
5
Crispy Parmesan Garlic Roasted Baby Potatoes
Description
This recipe uses yellow baby potatoes parboiled to tenderize, then halved and pressed cut side down into a parmesan and spice coating. The coating contains finely grated Parmesan cheese for a crispy crust, garlic powder, dried oregano, paprika, sea salt, and freshly cracked black pepper for seasoned flavor. Drizzling vegetable oil on the baking dish prevents sticking and aids browning.
Roasting at a high temperature allows the Parmesan crust to crisp while keeping potato interiors soft and fluffy. Pressing potatoes firmly into the coating ensures good adhesion and even coverage. Letting the roasted potatoes rest briefly after baking helps the coating set.
These potatoes pair well with a dollop of sour cream and fresh green onions to add creaminess and an herbal note. They work as a versatile side for meats or casual meals.
Ingredients
- 2 tbsp vegetable oil
- 15-20 yellow baby potato
- ½ cup Parmesan Cheese shredded won't work well, finely grated
- ¾ tsp black pepper freshly cracked
- ½ tsp garlic powder
- ½ tsp salt sea salt
- ¼ tsp oregano dried
- ¼ tsp paprika
Serve with:
- sour cream
- green onion sliced
Instructions
- Preheat the oven to 400 degrees.
- Drizzle the oil into the bottom of a 9 x 13 glass baking dish and spread evenly over the entire bottom.
- Parboil the potatoes in boiling water for 6 minutes. Remove from the water and drain on a towel.
- Slice each baby potato in half once they have cooled.
- Prepare the parmesan coating by combining the parmesan cheese, black pepper, garlic powder, sea salt, dried oregano, and paprika together in a dish; mix until well combined.
- Carefully SPRINKLE the parmesan mixture evenly over the entire bottom of the pan. (DO NOT dump it in and then try to spread. Once it touches the oil, it's impossible to spread it evenly).
- Layer the potatoes cut side down on top of the parmesan coating making sure to press them firmly into the parmesan mixture.
- Place into the oven to bake for 30 minutes.
- Remove and allow to sit for 5 minutes.
- Carefully remove the potatoes from the pan with a spatula making sure to keep the parmesan coating on the potatoes. Use a pairing knife to separate the potatoes if needed.
- Place on a serving plate and serve immediately with sour cream & chopped green onions. Enjoy.
User Reviews
Overall Rating
5
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