Crispy Roasted Parmesan Potatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 - 5 people
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Calories
219 kcal
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Course
Side Dish
Crispy Roasted Parmesan Potatoes
Description
This recipe uses halved baby potatoes coated in a Parmesan mixture that includes grated sand-like Parmesan cheese, garlic powder, oregano, paprika, salt, and black pepper. The seasoned potatoes are arranged cut-side down on a bed of Parmesan mixture in a glass baking dish, pressing them firmly to form a bonded crust as they roast at 200C (400F) until golden and tender, typically 35 to 40 minutes.
The result is a crisp Parmesan crust that fuses some potatoes together, offering a satisfying texture contrast between the crunchy top layer and creamy potato flesh. The use of finely grated Parmesan is essential to achieve this crispness as shredded or aisle-bought Parmesan does not crisp similarly.
The potatoes can be served hot with an optional dipping sauce made of sour cream and chopped green onions or chives, adding a creamy and fresh element. Leftovers reheat well when placed cheese side up in the oven to restore the crisp topping.
Choosing a glass baking dish helps monitor browning through the base, and avoiding baking paper preserves the crispiness. This side dish pairs well with roasted or grilled meats and can be prepared a day ahead.
Ingredients
- 750 g / 1.5 lb baby potato halved (about 3.5cm / 1.75", 20 - 24 potatoes
- 2 tbsp olive oil , plus more for drizzling
Parmesan Mixture:
- 1/2 cup / 50 g Parmesan Cheese the sand-like type (Note 1, grated
- 1/2 tsp garlic powder (or sub with onion powder)
- 1/2 tsp oregano dried, or thyme
- 1/2 tsp paprika
- 1/4 tsp salt (I use table salt, leave out to lower sodium)
- 1/2 tsp black pepper
Dipping Sauce (Optional):
- 3/4 cup sour cream or a combination of both, or substitute with plain yoghurt
- 1/4 cup green onions plus more for garnish (or chives, finely chopped, or scallions
Instructions
- Preheat oven to 200C/400F (180C fan-forced).
- 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!
Notes
- Use the grated Parmesan sold in refrigerated sections for the best crisp crust; shredded varieties do not crisp properly.
- Freshly grate your Parmesan using a fine grater for accurate measurement by weight and texture.
- Glass baking dishes help monitor browning and aid in creating an even crust; avoid lining with baking paper as it reduces crispiness.
- Leftovers can be refrigerated and reheated cheese side up at 400°F for about 5 minutes to restore crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 153g | |
| Calories | 219cal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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