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Roasted Parmesan Baby Potatoes

Roasted Parmesan Baby Potatoes

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


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.