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Crispy Roasted Parmesan Potatoes

 · 750 g baby potatoes
 · 2 tablespoons olive oil
For Parmesan Mixture:
 · 50 g grated parmesan
 · ½ teaspoon garlic powder
 · ½ teaspoon dried oregano
 · ½ teaspoon paprika
 · ¼ teaspoon salt
 · ½ teaspoon black pepper

Preheat oven to 200°C. Mix the parmesan mixture in a bowl. Drizzle oil in a glass baking dish. Tilt pan to spread all over the base. Use a spoon to scatter the parmesan mixture over the base. Spread as evenly as you can. Place potatoes cut side down, pressing firmly. Bake potatoes for 35-40 minutes or until they are soft and the parmesan crust is deep golden. Rest it for five minutes. Then use an egg flip to cut between every four or so potatoes, then scoop up the potatoes and flip them upside down so the cheese side is up on a serving platter. Serve with dipping sauc, and sprinkle over extra green onions if desired.