Crispy Parmesan Crusted Potatoes

Ingredients

• 1700 g baby gold potatoes, halved lengthways(700g)
• 260 g unsalted butter, melted(60g)
• 35 g garlic powder(5g)
• 43 g dried oregano(3g)
• 53 g onion powder(3g)
• 62 g smoked paprika(2g)
• 7100 g Parmesan cheese, finely grated(100g)
• 85 g kosher salt(5g)
• 92 g cracked black pepper(2g)
• 1015 g fresh parsley, finely chopped(15g)
• 1160 g sour cream or Greek yogurt dip(60g)

Instructions

1. 1Preheat your oven to 200°C (400°F) and prepare a large glass baking dish.
2. 2Pour the melted butter into the bottom of the baking dish, spreading it into an even layer.
3. 3Evenly sprinkle the grated Parmesan cheese, garlic powder, oregano, onion powder, paprika, salt, and pepper over the butter.
4. 4Stir the butter and spices slightly until it forms a thick paste across the bottom of the dish.
5. 5Place the potatoes cut-side down into the cheese mixture, pressing firmly so they are well-coated.
6. 6Bake for 30–35 minutes until the potatoes are tender and the cheese crust is deep golden brown and crispy.
7. 7Remove from the oven and let the potatoes rest in the dish for 5 minutes to allow the crust to set.
8. 8Carefully use a spatula to lift the potatoes out, ensuring the cheese crust stays attached to each piece.
9. 9Garnish with fresh chopped parsley for a pop of color and freshness.
10. 10Serve immediately while hot with a side of sour cream for dipping.