Easy Crispy Parmesan Garlic Roasted Baby Potatoes




  • 1/2 cup finely grated Parmesan cheese with a sand consistency (don't use shredded or Microplaned Parmesan cheese)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 1/2 lbs baby potatoes, halved (1.5-2 inch diameter; approx 20-22 potatoes)
  • FOR DIPPING (optional)
  • sour cream or Greek yogurt (or a half-and-half mixture)
  • chopped scallions or chives


Preheat the oven to 400 degrees Fahrenheit.
Combine grated cheese, garlic powder, paprika, oregano, salt, and pepper in a small bowl, stirring with a fork until well combined.
Fill a 9x13 glass baking dish halfway with olive oil. Tilt the dish around until the bottom is uniformly covered in olive oil. 


Sprinkle the cheese mixture uniformly over the bottom of the plate. (Don't just pour it in and try to spread it out later.) It's virtually impossible to spread the cheese uniformly once it comes into contact with the olive oil; it'll clump. It is best to spray slowly and uniformly over the entire surface, as this removes the need for spreading.)

Arrange potatoes in a single layer on top of the cheese mixture, cut side down. To ensure that the potatoes are flat and in contact with the cheese sheet, press them down.

Bake for 30-40 minutes, or until cheese is golden brown and potatoes are tender when pressed or pierced with a fork. Remove the potatoes from the oven and set aside to cool for 5 minutes in the pan. Using a small spatula, carefully extract the potatoes from the plate, being careful to leave the cheese layer intact on the cut side of the potato. (If necessary, cut cheese between the potatoes with a paring knife.)

Place cheese side up on a serving platter. If desired, top with sour cream or Greek yogurt (or a half-and-half mixture) and chopped scallions or chives.

TO REHEAT LEFTOVERS, put cheese side up in a medium-hot nonstick skillet to warm the bottom side. Flip them over with tongs in 1-2 minutes, cheese side down, and cook for another 1-2 minutes until cooked through and crispiness is restored. Make sure they don't burn because they reheat fast.

Details ON THE NUTRITION OF ONE READY-TO-EAT POTATO (2 HALVES): 45 calories, 2.0 grams of fat,.6 grams of saturated fat, 2 milligrams of cholesterol, 118 milligrams of sodium, 142 milligrams of potassium, 5.6 grams of carbohydrates,.9 grams of fiber, and 1.5 grams of protein
SmartPoints: 1 on the Weight Watchers scale (for one prepared potato—2 halves)


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