The side dish that could easily become its own meal, these Crispy Garlic Herb Roasted Parmesan Taters are definitely a hit with all ages!!
A very simple side dish, loaded with herbs, cheese, and garlic with the perfect amount of crisp on the outside and a soft center in the middle. The trick to these is actually the Parmesan cheese. Don’t use shredded or grated Parmesan, the texture needs to be almost sand-like.
I actually use a mason jar and my blender to get the perfect texture in about 20 seconds flat. While we love garlic, we don’t recommend switching out the powder for minced or whole garlic as it has a tendency to burn before the potatoes are done.
If you don’t happen to have baby potatoes, that’s fine too, just cut the potatoes into 3/4″ thick slices instead.
1/2 cup finely grated Parmesan cheese (Sand-like Texture)
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon Himalayan Pink salt
3/4 teaspoon fresh ground black tellicherry pepper (or any black pepper you have on hand)
1-2 tablespoons olive oil
1 1/2 lbs baby potatoes, washed & halved
Preheat oven to 400 degrees F.
In a small bowl, combine garlic powder, paprika, thyme, salt, and pepper, and Parmesan cheese stirring until completely combined.
Drizzle a 9″x13″ glass baking dish with olive oil and spread it evenly to coat the bottom of the dish.
Sprinkle the cheese mixture evenly over the entire bottom of the prepared pan.
Press each potato, cut side down, into the cheese mixture.
Bake for 30-40 minutes, or until cheese is browned and potatoes are soft when pierced with a fork.
Remove from oven, immediately run a knife between the potatoes, then leave potatoes to rest in pan for 2-3 minutes. Using a spatula, carefully remove the potatoes from the pan, and place them on a plate or tray cheese side up.
Serve with sour cream topped with chopped scallions or chives, if desired.