• 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.