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Crispy Crunchy Parmesan Potatoes

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Serve them as an appetiizer or as a side dish and expect lots of compliments!

These mini oven-roasted potatoes with a Parmesan garnish never go unnoticed.


  • 750 g / 1.5 lb small potatoes, halved (about 20-24 potatoes)
  • 2 tablespoons (15 ml) olive oil (and a little more)

Parmesan blend

  • 1/2 cup / 50 g finely grated Parmesan
  • 1/2 teaspoon (2.5 ml) garlic powder
  • 1/2 teaspoon (2.5 mL) dried oregano or thyme
  • 1/2 teaspoon (2.5 ml) paprika
  • 1/4 tsp. (1.25 mL) salt (optional)
  • 1/2 teaspoon (2.5 ml) black pepper

Dip (optional)

  • 3/4 cup (190 ml) sour cream (or plain yogurt, or a combination of both)
  • 1/4 cup (65 mL) finely chopped green onions or shallots, plus more for garnish
See also  Cowboy Casserole


Preheat the oven to 215 ° C / 400 ° F.

In a bowl, combine the ingredients for the Parmesan mixture.

Pour oil into the bottom of a glass baking dish. Scatter the parmesan mixture with a spoon.

Place the potatoes on the parmesan, cut side down, pressing down firmly.

Optional: Drizzle the top of the potatoes with a touch of oil, then sprinkle with salt.

Bake the potatoes for 36 to 40 minutes or until tender, and the Parmesan crust is golden brown.

Let sit for 5 minutes. Then remove the potatoes with a spatula and place them on a plate.

Serve with dipping sauce if desired and sprinkle with green onions.

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