Crispy Roasted Parmesan Potatoes
These crispy roasted parmesan potatoes are EPIC. Make them as an alternative on your Sunday roast or as a midweek side.
Print Pin RateServings: 4
Ingredients
- 750 g Baby potatoes
- 60 g Grated parmesan
- 1 tsp Garlic granules
- 1 tsp Oregano
- ½ tsp Paprika
- ½ tsp Black pepper
- 1 tbsp Cooking oil
Garlic and chive soured cream: (optional)
- 150 ml Soured cream
- 2 Cloves of garlic chopped
- 2 Spring onions thinly sliced
- A few chives snipped
Instructions
- Preheat the oven to 200C.
- Cut the baby potatoes in half lengthways. Pop them into a saucepan and cover with cold water. Season with salt then bring to the boil. Turn it down to a simmer then cook until they are tender.
- Drain the potatoes in a colander and leave them to steam dry.
- Meanwhile, add the parmesan, garlic granules, oregano, paprika, and black pepper into a bowl and mix well.
- Drizzle the cooking oil into a large flat tray and spread it into the edges to coat the bottom. Sprinkle over the parmesan mixture evenly so that it covers the bottom of the tray.
- Place the potatoes onto the parmesan face down and press them down firmly.
- Bake them in the oven for 30-35 minutes, then take them out and leave to rest for five minutes.
- Cut in between each potato so that you can lift them up individually, then use a flat metal spatula to lift them up.
- Serve them with the soured cream dip if you like, or as a side with your dinner.
For the Soured Cream Dip:
- Mix the soured cream with the spring onions, chives and garlic.
