Crispy Roasted Parmesan Potatoes

Name: Kentang Parmesan Panggang Renyah
Total time: 45 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 750 g / 1.5 lb baby potatoes (, halved (about 3.5cm / 1.75", 20 - 24 potatoes)); 2 tbsp olive oil (, plus more for drizzling); 1/2 cup / 50 g grated parmesan (, the sand-like type (Note 1)); 1/2 tsp garlic powder ((or sub with onion powder)); 1/2 tsp dried oregano or thyme; 1/2 tsp paprika; 1/4 tsp salt ((I use table salt, leave out to lower sodium)); 1/2 tsp black pepper; 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))

Recipe video above. Tender potatoes with the most incredible CRISPY parmesan crust! Make these for your Sunday Roast or pass them around at a party! Serves 4 -5 as a side. Also, don't miss the Parmesan Crusted CAULIFLOWER! 

⏱️ 45 min 🔪 Prep: 10 min 🔥 Cook: 35 min 📊 Medium ⭐ 5.0 (90) 👁️ 7 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

4 servings

750 g / 1.5 lb baby potatoes (, halved (about 3.5cm / 1.75", 20 - 24 potatoes))
2 tbsp olive oil (, plus more for drizzling)
1/2 cup / 50 g grated parmesan (, the sand-like type (Note 1))
1/2 tsp garlic powder ((or sub with onion powder))
1/2 tsp dried oregano or thyme
1/2 tsp paprika
1/4 tsp salt ((I use table salt, leave out to lower sodium))
1/2 tsp black pepper
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))

Steps

Preheat oven to 200C/400F (180C fan-forced).
Mix Parmesan Mixture in a bowl.
Drizzle oil in 22 x 33cm / 9 x 13" glass baking dish (Note 2). Tilt pan to spread all over the base.
Use a spoon to scatter the Parmesan Mixture over the base. Spread as evenly as you can. Once sprinkled, do not touch - don't try to spread it.
Place potatoes cut side down, pressing firmly.
Optional: drizzle top of potatoes with a touch of oil or spray with oil, then sprinkle with salt.
Bake potatoes for 35 - 40 minutes or until they are soft and the parmesan crust is deep golden (you can check through the glass!)
REST for 5 minutes. Then use an egg flip to cut between every 4 or so potatoes (i.e. cutting through the parmesan crust which bonds between each potato - see video), then scoop up 4 or so potatoes and flip them upside down so the cheese side is up on a serving platter. 
Serve with Dipping Sauce, if using, and sprinkle over extra green onions if desired. Serve as a side dish or as nibbles!