Categories: Sides
Ingredients
- 1.5 lb baby potatoes , halved (about 1.75", 20 - 24 potatoes)
- 2 tbsp olive oil , plus more for drizzling
- Parmesan Mixture:
- 1/2 cup grated parmesan , the sand-like type (Note 1)
- 1/2 tsp garlic powder (or onion powder)
- 1/2 tsp dried oregano 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 plain yoghurt or sour cream , or a combination of both
- 1/4 cup finely chopped green onions/scallions , plus more for garnish (or chives)
Directions
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Preheat oven to 200C/400F.
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Mix Parmesan Mixture in a bowl.
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Drizzle oil in 22 × 33cm / 9 × 13″ glass baking dish (Note 2). Tilt pan to spread all over the base.
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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.
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Place potatoes cut side down, pressing firmly.
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Optional: drizzle top of potatoes with a touch of oil or spray with oil, then sprinkle with salt.
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Bake potatoes for 35 – 40 minutes or until they are soft and the parmesan crust is deep golden (you can check through the glass!)
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REST for 5 minutes before flipping – this helps the parmesan crust adhere better.
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Serve with Dipping Sauce, if using, and sprinkle over extra green onions if desired. Serve as a side dish or as nibbles!