Recipe Index

Ingredients

• 1.5 lb baby potatoes (, halved (about 1.75", 20 - 24 potatoes))
• 2 tbsp olive oil (, plus more for drizzling)
• 1/2 cup grated parmesan (, the sand-like type (Note 1))
• 1/2 tsp garlic powder ((or sub with onion powder))
• 1/2 tsp dried oregano or thyme
• 1/2 tsp paprika
• 1/4 tsp salt (table salt; leave out to lower sodium)
• 1/2 tsp black pepper
• 3/4 cup sour cream, or sub with plain yoghurt (, or a combination of both)
• 1/4 cup finely chopped green onions/scallions (, plus more for garnish (or chives))

Method

1. Heat the oven to 400°F before you start assembling the dish.
2. Combine the grated parmesan with the garlic powder, dried oregano or thyme, paprika, salt and black pepper in a bowl.
3. Drizzle the olive oil across the base of a 9 x 13 in glass baking dish and tilt the dish until the oil coats every corner.
4. Scatter the parmesan mixture over the oiled base with a spoon as evenly as you can manage, and once it is down, leave it untouched.
5. Press each baby potato half firmly into the cheese layer, cut-side down, so the flat faces sit flush against the parmesan.
6. Bake for 35 to 40 minutes, until the potatoes yield easily and the crust showing through the glass has turned deep golden.
7. Rest the dish for 5 minutes, then use an egg flip to cut through the bonded crust between small groups of potatoes and scoop them onto a platter cheese-side up.
8. Serve the potatoes with the sour cream mixed with the chopped green onions as a dipping sauce, scattering a few extra green onions over the top.

Prep: 10 min · Cook: 35 min · Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data