Every time I see a recipe for roasted potatoes coated in Parmesan, all crisped up and sitting near bowl of sour cream, my mouth waters. I totally love roasted potatoes and to have them seasoned with Parmesan, garlic and onion is even better eats! I’ve wanted to make them for a while now and finally took the time to make them to accompany some pork ribs for dinner. I couldn’t wait to bite into one of those potatoes!
I was remaking a recipe for oven baked pork ribs with a pineapple bourbon sauce. The first attempt had been so overcooked we couldn’t bite into them. They were so hard I don’t think a dog would even try them! So a second attempt at the ribs was underway. It was the sauce I was loving, with pineapple and bourbon in it what could go wrong? Well, overcooking the ribs, apparently.
So my ribs were well underway and I cleaned up a few smaller potatoes to try the crispy Parmesan idea. The recipe called for small new potatoes but I wasn’t going to the store for them. I had potatoes to cut in small pieces, we’d be fine.
I didn’t have finely shredded Parm as the recipe suggested. No problem, I put my shredded Parm in my food processor along with all of the seasonings and pulsed until it was as fine as it was going to get. It looked good.
The olive oil was drizzled on the bottom of a baking dish. I sprinkled the Parmesan mixture evenly over the olive oil.
I laid the potatoes out and had almost the right amount to cover the bottom of the baking dish. I put the dish into the oven at 400°F.
After 30 minutes the potatoes appeared to have browned nicely underneath. I removed the potatoes from the oven and let them set for the 5 minutes so the crust could adhere to the bottoms. I used a spatula and separated the pieces and served them up. They smelled so good!
And of course they were delicious. I ate more potatoes than I usually do; I blame the cheese and sour cream. I was dipping those suckers and shoving them into my mouth like a madwoman. Oh my goodness, I have a new love. I did eat the ribs (they were good) and the steamed cauliflower (I love) and my sliced cucumbers. But those potatoes. Love!
Crispy Parmesan Garlic Roasted Potatoes
Crispy potato bites full of garlic and Parmesan flavors!
- 5-6 small potatoes (or use tiny new potatoes)
- 1/4 cup extra virgin olive oil
- 1/2 cup Parmesan;
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- chopped green onions for garnish
- sour cream
Spread olive oil in the bottom of a baking dish.
Mix Parmesan and seasonings in a dish. Spread over olive oil in the bottom of the baking dish.
Scrub and cut potatoes into 1 1/2″ pieces. Place cut sides down in baking dish.
Bake for 30 minutes. Remove from oven and let stand for 5 minutes to allow the crust to adhere.
Carefully separate and remove potatoes from baking dish with a spatula.
Serve warm sprinkled with green onions and sour cream for dipping.
Adapted from The Yummy Life