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A gloved hand dipping a crispy Parmesan potato into a bowl of sour cream dip

Crispy Parmesan Potatoes

Golden, oven-roasted baby potatoes with a crunchy Parmesan crust and a simple sour cream scallion dip.
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Prep Time 10 minutes
Cook Time 35 minutes
0 minutes
Total Time 45 minutes
Servings: 6
Course: Appetizer, Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Potatoes
  • 750 g / 1.5 lb baby potatoes about 24 potatoes
  • 1/2 cup / 50 g grated parmesan
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 1/2 tsp paprika
  • 2 tbsp olive oil
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)

Equipment

  • Baking dish (9x13-inch or similar)
  • Mixing bowl
  • Measuring cups and spoons
  • Cutting board
  • Chef’s knife
  • Thin spatula or tongs

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Scrub the baby potatoes, pat dry, and slice in halves (or thick rounds if larger).
  3. In a bowl, mix grated parmesan, garlic powder, dried oregano, black pepper, salt, and paprika.
  4. Drizzle olive oil into a baking dish and tilt to coat the bottom.
  5. Sprinkle the Parmesan-spice mixture evenly over the oiled bottom of the dish.
  6. Place potatoes cut-side down on top of the mixture, pressing gently so the cut side makes good contact.
  7. Bake 30–40 minutes, or until potatoes are tender and the bottoms are deep golden and crisp.
  8. Rest 2–3 minutes, then lift with a thin spatula to keep the crust attached.
  9. Optional dip: Stir sour cream (and/or yogurt) with chopped scallions. Garnish with more scallions and serve.

Nutrition

Serving: 1gCalories: 285kcalCarbohydrates: 30gProtein: 7gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 360mgPotassium: 780mgFiber: 3gSugar: 2gVitamin A: 320IUVitamin C: 18mgCalcium: 140mgIron: 1.6mg

Video

Notes

 
  • For the crispiest crust, use finely grated Parmesan and dry the potato cut sides well.
  • If potatoes are larger, roast longer until fork-tender.
  • Dip swaps: all sour cream, all Greek yogurt, or half-and-half.

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