Crispy Parmesan Potatoes
Halved baby potatoes baked cut-side down on seasoned Parmesan until the cheese forms a deep golden, crispy crust.
Want This Recipe Later?
Ingredients
- 1.5 pounds baby potatoes about 20 to 24; halved
- 2 tablespoons olive oil for the baking dish; a little more for drizzling on top is optional
- 1/2 cup Parmesan cheese grated, sand-like type
- 1/2 teaspoon garlic powder onion powder is an alternative
- 1/2 teaspoon dried oregano dried thyme is an alternative
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the oven to 400°F.
- Mix the grated Parmesan, garlic powder, dried oregano, paprika, salt and black pepper in a bowl.
- Pour the olive oil into a 9-by-13-inch glass baking dish and tilt the dish to coat its base. Scatter the Parmesan mixture as evenly as possible over the oil. Once it is scattered, do not try to spread or move it.
- Place the halved potatoes cut-side down on the Parmesan mixture, pressing firmly. If you like, drizzle or spray their tops with a little oil and sprinkle with salt.
- Bake for 35 to 40 minutes, until the potatoes are soft and the Parmesan crust is deep golden.
- Rest for 5 minutes. Use a spatula to cut through the crust between groups of about four potatoes, then lift and turn the groups onto a serving platter with the cheese side up.
Notes
The total time includes the 5-minute rest. Use grated, sand-like Parmesan and do not move it once it is scattered.
Nutrition
Serving: 1servingCalories: 246kcalCarbohydrates: 32.2gProtein: 7.2gFat: 10.4gSodium: 382mgFiber: 3.8gSugar: 1.4g