Crispy Roasted Parmesan Potatoes

 Crispy Roasted Parmesan Potatoes

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 from the refrigerated section
1/2 tsp garlic powder (or sub with onion powder)
1/2 tsp dried oregano or thyme
1/2 tsp paprika
1/4 tsp salt
1/2 tsp black pepper
DIPPING SAUCE (OPTIONAL):
3/4 cup sour cream, or sub with plain yoghurt , or a combination of both
1/4 cup finely chopped green onions/scallions plus more for garnish (or chives)

Steps

Preheat oven to 400F.
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.
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!