Golden, tender potatoes topped with an unforgettable crunchy Parmesan crust! Perfect for a cozy winter supper, a weekend roast, or scattered across a Christmas buffet. Serves 4–5 as a side.
Ingredients
- 750 g / 1.5 lb baby potatoes, halved (about 3.5 cm / 1.75″, 20–24 potatoes)
- 2 tbsp olive oil, plus extra for drizzling
Parmesan Seasoning Blend
- ½ cup / 50 g grated Parmesan (the fine, sandy kind – see note 1)
- ½ tsp garlic powder (or swap in onion powder)
- ½ tsp dried oregano or thyme
- ½ tsp paprika
- ¼ tsp salt (omit to reduce sodium)
- ½ tsp black pepper, freshly ground if you have it
Creamy Herb Dip (Optional)
- ¾ cup sour cream, or plain yogurt (or half-and-half!)
- ¼ cup finely chopped green onions, plus more for garnish (or chives if you’re feeling fancy)
Instructions
- Preheat oven to 200°C / 400°F (180°C fan-forced).
- Stir together the Parmesan Seasoning Blend in a small bowl.
- Add a generous drizzle of olive oil to a 22 × 33 cm / 9 × 13″ glass baking dish (see note 2). Swirl gently to coat the bottom.
- Sprinkle the seasoning blend evenly across the base of the dish. Once scattered, do not touch—let it stay snowy and undisturbed.
- Arrange potato halves cut side down, pressing each one firmly into the blend.
- Optional: Drizzle the tops with a whisper of olive oil, then sprinkle lightly with salt.
- Roast for 35–40 minutes, until the potatoes are tender and the Parmesan crust turns a gorgeous, deep holiday gold (you can peek right through the glass!).
- Let the dish rest 5 minutes, then slice through the crust between every 4 or so potatoes using a spatula. Scoop up small clusters, flip them cheese-side up onto a serving plate, and smile at your handiwork.
- Serve with the Creamy Herb Dip, a sprinkle of extra green onions.