Crispy Parmesan Garlic Roasted Baby Potatoes
What’s not to love about roasted baby potatoes with a crispy layer of garlicky parmesan coating They are a happy combination of delicious, easy, and healthy. A crunchy, cheesy crust lends superior flavor and texture that everyone loves.These potatoes were easy to make but you do need to be patient when removing them from the pan so the parmesan coating doesn’t come off. It’s worth the extra effort – trust me! These crispy parmesan garlic roasted baby potatoes were a huge hit with all of us and disappeared quickly.
Servings: 4
Ingredients
- 2 tablespoons vegetable oil
- 15-20 yellow baby potatoes
- ½ cup parmesan finely grated (shredded won't work well)
- ¾ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon dried oregano
- ¼ teaspoon paprika
Instructions
- Preheat the oven to 400 degrees.
- Drizzle the oil into the bottom of a 9 x 13 glass baking dish and spread evenly over the entire bottom.
- Parboil the potatoes in boiling water for 6 minutes. Remove from the water and drain on a towel.
- Slice each baby potato in half once they have cooled.
- Prepare the parmesan coating by combining the parmesan cheese, black pepper, garlic powder, sea salt, dried oregano, and paprika together in a dish; mix until well combined.
- Carefully SPRINKLE the parmesan mixture evenly over the entire bottom of the pan. (DO NOT dump it in and then try to spread. Once it touches the oil, it's impossible to spread it evenly).
- Layer the potatoes cut side down on top of the parmesan coating making sure to press them firmly into the parmesan mixture.
- Place into the oven to bake for 30 minutes.
- Remove and allow to sit for 5 minutes.
- Carefully remove the potatoes from the pan with a spatula making sure to keep the parmesan coating on the potatoes. Use a pairing knife to separate the potatoes if needed.
- Place on a serving plate and serve immediately with sour cream & chopped green onions. Enjoy.