Crispy Roasted Parmesan Potatoes

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1-1/2 lbs (about 24) baby potatoes (halved) - Try to use Honey Gold potatoes
2 tbsps olive oil (plus more for drizzling)
1/2 cup grated Parmesan
1/2 tsp garlic powder (can substitute onion powder)
1/2 tsp dried oregano or thyme
1/2 tsp paprika
1/4 tsp salt
1/2 tsp black pepper
1. Preheat oven to 400 degrees.
2. Mix Parmesan and all dry ingredients in a bowl.
3. Drizzle oil in a 9X13" glass baking dish (can use a metal pan, but could end up less crispy).  Tilt pan around to spread the olive oil evenly across the bottom.
4. Use a spoon to scatter the Parmesan mixture over the base, spreading as evenly as you can.  Once sprinkled, do not touch - don't try to spread it around.
5. Place potatoes on bottom of pan, cut side down, pressing down somewhat firmly.
6. Drizzle or spray the tops of the potatoes lightly with olive oil, and then sprinkle with salt.
7. Bake the potatoes for 35 to 40 minutes or until they are soft and the Parmesan crust is deep golden (check by looking through glass).
8. Remove from oven and let rest for 5 minutes.
9. Cut between every 4 potatoes or so, cutting through the Parmesan crust.  Flip them upside down so that the crispy cheese side is facing up on the serving platter.
GREAT recipe!  Love it!  Super easy to make, so great for a lake recipe.

Serves 4-5.  Calories per serving (assuming 5 servings) - 219.

Optional Dipping Sauce:
Mix together 3/4 cup sour cream or plain yogurt (or combination) and 1/4 cup finely chopped green onions, plus more (chives) for garnish.


Martha Johnson

Member since Aug 2007

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