Roasted Parmesan Baby Potatoes

Recipe Photo

Crispy potato great for a party or side dish




  • 2 pounds Baby Russets, halved
  • 3/4 cup finely grated Parmesan cheese with a sandy consistency
  • 3/4 tsp. garlic powder
  • 3/4 tsp. dried oregano
  • 1/2 tsp. paprika
  • 1 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 2 1/2 TBS. olive oil
  • 2 Cup sour cream
  • 2 Tbs. chopped scallions or chives


Prep: 10 Minutes; Cook: 30 Minutes

  • Preheat oven to 400F
  • In a 11x16 glass baking dish pour olive oil and tilt dish until evenly coated
  • In a small bowl mix Parmesan cheese and seasonings together with a fork until well mixed.
  • Carefully and evenly sprinkle the cheese mixture slowly over the olive oil to create and even layer
  • Arrange cut potatoes in a single layer, cut side down, on top of the cheese mixture. Press down to insure the potatoes are flat and in contact with the cheese layer.
  • Bake for 30 min. or until potatoes are soft when pressed or pierced with a fork and the cheese is browned. 
  • Remove from the oven and let set for 5 mins. Use a paring knife to cut cheese between the potatoes, if needed. Remove the potatoes from the dish using a small spatula, being careful to keep the cheese layer intact on the potato.
  • Arrange on a serving dish cheese side up and serve with the sour cream mixture, if desired.
Serves 6