Crispy Parmesan Potatoes (with Dip)
User Reviews
5
Crispy Parmesan Potatoes (with Dip)
Description
The recipe involves tossing halved baby potatoes with melted butter and seasonings before dipping the cut side in a Parmesan and herb mix. Placing the potatoes cheese-side down on a parchment-lined baking sheet allows the cheese to crisp and brown, creating a golden crust. Baking at 425°F until the potatoes are tender ensures a contrast between the crispy exterior and soft interior. A homemade dip combining sour cream, mayonnaise, chives, garlic powder, dill, and onion powder provides a cool, flavorful accompaniment.
The seasoned Parmesan crust adds a savory richness and texture that elevates the potatoes beyond a simple roast. Garlic powder and oregano contribute an herby note that pairs well with the creamy dip. Using grated cheese from a jar is preferred to ensure crispiness, and parchment paper helps with easy cleanup while preventing sticking.
This side works well with many mains, offering a satisfying texture contrast and a flavorful boost. The creamy dip adds moisture and complementary flavors, making these potatoes suitable for gatherings or everyday meals.
To ensure even cooking, select uniform-sized potatoes. The dip can be prepared in advance and refrigerated. Leftover potatoes reheat well in the oven to maintain crispiness.
Ingredients
- 2 pounds baby potato halved
- ¼ cup butter melted, unsalted
- salt to taste
- black pepper to taste
- ⅓ cup Parmesan Cheese grated
- ½ teaspoon garlic powder
- ½ teaspoon oregano dried
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss potatoes with butter, salt, and pepper. In a separate bowl combine parmesan cheese with seasonings.
- Dip the cut side of each potato into the cheese and gently press so the cheese sticks. Place on prepared pan cheese side down.
- Brush with remaining butter and sprinkled with any leftover cheese mixture.
- Bake for 25-30 minutes or until potatoes are tender and cheese is crisp. Cool 2-3 minutes and remove with a spatula. Serve with dip.
Notes
- Make sure potatoes are similar in size to cook evenly and thoroughly.
- Grated Parmesan from a jar crisps better than freshly grated for this recipe’s crust.
- Line the baking sheet with parchment paper for easy cleanup; foil can also be used if greased to prevent sticking.
- The homemade dip can be prepared ahead and chilled while potatoes roast.
- After baking, cool the potatoes briefly before serving to allow the cheese crust to set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311 | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 36mg | 12% |
| Sodium | 249mg | 10% |
| Potassium | 955mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 45mg | 50% |
| Calcium | 133mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
