Crispy Roasted Parmesan Potatoes

Ingredients

• 750 g baby potatoes
• 2 tbsps olive oil
• PARMESAN MIXTURE:
• 1/2 cup grated parmesan
• 1/2 tsp garlic 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 plain yoghurt
• 1/4 cup chopped green onions or scallions

Steps

1. Preheat oven to 200C/400F.
2. Mix Parmesan Mixture in a bowl.
3. Drizzle oil in 22 x 33cm / 9 x 13" glass baking dish. Tilt pan to spread all over the base.
4. Use a spoon to scatter the Parmesan Mixture over the base. Spread as evenly as you can. Once sprinkled, do not touch - don't try to spread it.
5. Place potatoes cut side down, pressing firmly.
6. Optional: drizzle top of potatoes with a touch of oil or spray with oil, then sprinkle with salt.
7. Bake potatoes for 35 - 40 minutes or until they are soft and the parmesan crust is deep golden (you can check through the glass!)
8. 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), then scoop up 4 or so potatoes and flip them upside down so the cheese side is up on a serving platter.
9. Serve with Dipping Sauce, if using, and sprinkle over extra green onions if desired. Serve as a side dish or as nibbles!