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Parmesan Roasted Potatoes
Make this easy recipe for parmesan roasted potatoes as a tasty side dish or appetizer!
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Rest
5
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
4
servings
Calories:
309
Author:
Candace
Equipment
Small bowl
9x13 Baking Dish
Ingredients
½
cup
grated parmesan
*, powdered (refrigerated variety if possible)
½
teaspoon
garlic powder
½
teaspoon
dried oregano
½
teaspoon
paprika
½
teaspoon
black pepper
½
teaspoon
kosher salt
plus more for sprinkling if desired
1 ½
pounds
baby potatoes
halved (halved lengthwise for larger potatoes)
2
Tablespoons
olive oil
plus more for drizzling if desired
chives
chopped, or green onions, optional garnish
Dipping Sauce:
¾
cup
sour cream
or Greek yogurt
½
teaspoon
dried oregano
½
teaspoon
garlic powder
Instructions
Preheat oven to 400°F.
In a small bowl, combine parmesan, garlic powder, oregano, paprika, pepper, and salt.
In a 9x13 inch glass baking dish, add olive oil and coat the bottom of the pan. Sprinkle the parmesan mixture evenly over the bottom (do not spread).
Place potatoes on the parmesan mixture, cut side down, pressing firmly.
If desired, brush (or drizzle) top of potatoes with oil and sprinkle with salt.
Bake potatoes for 35-40 minutes, or until potatoes are cooked through and parmesan is browned. Allow to rest for 5 minutes before serving.
Meanwhile, in a small bowl, combine sour cream, oregano, and garlic powder to make dipping sauce.
Serve with dipping sauce, and sprinkle with chives or green onions if desired.
Notes
*For freshly grated parmesan, use 1.75 ounces fresh parmesan. Grate finely.
Nutrition
Calories:
309
|
Carbohydrates:
36
g
|
Protein:
9
g
|
Fat:
15
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
26
mg
|
Sodium:
556
mg
|
Potassium:
855
mg
|
Fiber:
4
g
|
Sugar:
2
g
|
Vitamin A:
386
IU
|
Vitamin C:
34
mg
|
Calcium:
202
mg
|
Iron:
2
mg