Description

Crispy Roasted Parmesan Potatoes are a deliciously golden and crunchy side dish featuring tender baby potatoes roasted with a flavorful parmesan crust. The potatoes are halved and typically baked until soft inside and perfectly crisp outside, paired with a creamy sour cream and green onion dip for added zest and freshness. This dish is perfect for sharing as a snack or serving alongside your favorite meal.

Ingredients

Scale

Potatoes and Seasoning

750 g / 1.5 lb baby potatoes, halved (about 3.5cm / 1.75″, 20 – 24 potatoes)
2 tbsp olive oil, plus more for drizzling
1/2 cup / 50 g grated Parmesan cheese (the sand-like type)
1/2 tsp garlic powder (or substitute with onion powder)
1/2 tsp dried oregano or thyme
1/2 tsp paprika
1/4 tsp salt (optional – use table salt; omit to lower sodium)
1/2 tsp black pepper

Dipping Sauce

3/4 cup sour cream (or substitute with plain yogurt or a combination of both)
1/4 cup finely chopped green onions/scallions (plus more for garnish; can substitute with chives)

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Instructions

Preheat Oven: Preheat your oven to 200°C (400°F) or 180°C fan-forced to prepare for roasting the potatoes evenly.
Mix Parmesan Mixture: In a bowl, combine grated Parmesan, garlic powder, dried oregano or thyme, paprika, salt, and black pepper to create the flavorful parmesan coating.
Prepare Baking Dish: Lightly drizzle olive oil into a 22 x 33 cm (9 x 13 inch) glass baking dish. Tilt the pan to ensure the oil covers the base evenly; this helps prevent sticking and promotes crispiness.
Spread Parmesan Mixture: Evenly scatter the Parmesan mixture across the base of the baking dish using a spoon. Avoid stirring or spreading the mixture after sprinkling to maintain the crust’s texture.
Arrange Potatoes: Place the halved potatoes cut side down firmly onto the Parmesan mixture in the baking dish. Press each potato down slightly to ensure good contact with the cheese crust.
Optional Oil Drizzle: Lightly drizzle the tops of the potatoes with a little olive oil or use an oil spray. Sprinkle a small pinch of salt over the potatoes if desired to enhance flavor.
Bake Potatoes: Roast in the preheated oven for 35 to 40 minutes or until the potatoes are tender inside and the parmesan crust turns a deep golden brown. You can visually check the crust through the glass baking dish.
Rest and Flip: Remove the potatoes from the oven and let them rest for 5 minutes to set. Then, using a spatula or egg flip, carefully cut between every 4 potatoes where the cheese bonds them together. Scoop groups of potatoes and flip them over onto a serving dish so the cheese crust is on top.
Serve: Serve the crispy roasted Parmesan potatoes with the sour cream and green onion dipping sauce. Garnish with additional chopped green onions if desired. Enjoy as a side dish or appetizer.

Notes

Use the sand-like type of Parmesan cheese for the best crisp crust; avoid coarse chunks.
A glass baking dish is recommended so you can see the bottom to check for golden crust development.
Pressing potatoes gently into the Parmesan mixture ensures better adhesion and crunchiness.
The resting step helps the cheese crust set, making flipping easier and preventing breaking.
You can customize the seasoning to your taste by swapping herbs or adjusting paprika levels.
To reduce sodium, omit or reduce added salt.
Sour cream can be substituted with plain yogurt for a lighter dip.
Extra green onions add freshness and color to the final presentation.