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Name: Oven Roasted Parmesan Potatoes
Prep time: 30 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: not set
Ingredients: 1 1/2 pound baby potatoes cut in half 750g; 2 tbsp Olive Oil; Parmesan Mixture; 1/2 cup Parmesan Cheese grated; 1/2 tsp garlic Powder; 1/2 tsp dried oregano; 1/2 tsp paprika; 1/4 tsp salt; 1/2 tsp pepper; Dipping Sauce; ¾ cup sour cream; 1/4 cup green onions/scallions chopped fine

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INGREDIENTS

1 1/2 pound baby potatoes ; cut in half 750g
2 tbsp Olive Oil
Parmesan Mixture
1/2 cup Parmesan Cheese ; grated
1/2 tsp garlic Powder
1/2 tsp dried oregano
1/2 tsp paprika
1/4 tsp salt
1/2 tsp pepper
Dipping Sauce
¾ cup sour cream
1/4 cup green onions/scallions ; chopped fine

INSTRUCTIONS

Preheat oven to 400 F

Mix Parmesan mixture in a bowl

Drizzle oil in 9" x 13" glass baking dish - spreading oil over the base

Use a spoon to scatter the parmesan mixture over the base. Spread as evenly as you can. Once sprinkled, do no touch - do no try to spread it.

Place potatoes cut side down, pressing firmly

Optional: Drizzle top of potatoes with a touch of oil or spray with oil, then sprinkle with salt

Bake potatoes for 35-40 minutes or until they are soft and the parmesan crust is deep golden (you can check through the glass)

Rest for 5 minutes. Then use an egg flip to cut between every 4 or so potatoes (ie. cutting through the upside down so the cheese side is up on the serving platter.

Serve with dipping sauce, if using and sprinkle over extra green onions if desired. Serve as a side dish or as nibbles

NOTES

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Oven Roasted Parmesan Potatoes

1 1/2 pound baby potatoes cut in half  750g
2 tbsp Olive Oil
 Parmesan Mixture
1/2 cup Parmesan Cheese grated
1/2 tsp garlic Powder
1/2 tsp dried oregano
1/2 tsp paprika
1/4 tsp salt
1/2 tsp pepper
 Dipping Sauce
¾ cup sour cream
1/4 cup green onions/scallions chopped fine

Preheat oven to 400 F
Mix Parmesan mixture in a bowl 
Drizzle oil in 9" x 13" glass baking dish - spreading oil over the base
Use a spoon to scatter the parmesan mixture over the base.  Spread as evenly as you can.  Once sprinkled, do no touch - do no try to spread it.
Place potatoes cut side down, pressing firmly
Optional: Drizzle top of potatoes with a touch of oil or spray with oil, then sprinkle with salt
Bake potatoes for 35-40 minutes or until they are soft and the parmesan crust is deep golden (you can check through the glass)
Rest for 5 minutes.  Then use an egg flip to cut between every 4 or so potatoes (ie. cutting through the upside down so the cheese side is up on the serving platter.
Serve with dipping sauce, if using and sprinkle over extra green onions if desired.  Serve as a side dish or as nibbles

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Nutrition

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Serving Size: 1 Serving (176g)
Recipe Makes: 4 Servings

Calories: 161
Calories from Fat: 25 (16%)

Amt Per Serving		% DV

	Total Fat 2.8g	4 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.3g
Cholesterol 2.8mg		1 %
Sodium 58.2mg		2 %
Potassium 727.6mg		19 %
Total Carbohydrate 30.3g		9 %
	Dietary Fiber 3.9g	15 %
	Sugars, other 26.4g
Protein 4.7g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 161

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