Crispy Parmesan Potatoes
With easy and minimal ingredients these Crispy Parmesan Potatoes will become your new favorite side dish. Little effort gets these amazing flavor you can't resist.
Servings: 4
Calories: 327kcal
Ingredients
- 1 1/2 lbs baby gold potatoes halved
- 2 Tbs olive oil more for drizzling
- 1/2 cup parmesan cheese finely grated (not shredded)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano or Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- Pinch cayenne optional
Sour Cream and Onion Dip
- 2/3 cup sour cream
- 2-3 Tbs milk
- 2-3 Tbs green onion chopped
- 3/4 tsp onion powder
Instructions
- Preheat the oven to 400º F.
- Make Sour Cream and Onion Dip by combining sour cream, milk, green onions, and onion powder in a small bowl. Set aside in the refrigerator.
- Mix parmesan cheese, garlic powder, onion powder, smoked paprika, salt, pepper and cayenne (if using) together in a small bowl.
- Cut potatoes in half and set aside.
- Pour the olive in a 9 x 13 inch baking dish, tilting the pan to coat the bottom completely. Using a spoon, sprinkle the parmesan mixture evenly over the olive oil. Don’t stir.
- Place the potatoes (cut side down) on the parmesan, pressing firmly.
- Drizzle olive oil over the potatoes and sprinkle with salt, if desired.
- Bake for 36-40 minutes, or until potatoes are soft and the parmesan is a dark golden brown.
- Let potatoes rest for 5 minutes to allow a nice crust to form. Use a spatula or fork to break the potatoes apart and flip them over.
- Serve from the baking dish, or remove to a platter.
- Garnish with sliced green onions and serve with Sour Cream and Onion Dip.
Nutrition
Calories: 327kcal | Carbohydrates: 33g | Protein: 9g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 537mg | Potassium: 823mg | Fiber: 4g | Sugar: 3g | Vitamin A: 511IU | Vitamin C: 35mg | Calcium: 230mg | Iron: 2mg