Servings: 4-6 servings
This is so good, my kids won’t turn their back until this is all gone! These crusty and cheesy potatoes will surely be on my regular menu rotation. With its superb flavours and texture, I am one hundred per cent certain you’ll go crazy over these tater tots.
Ingredients
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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 yoghurt (or a half-and-half mixture)
chopped scallions or chives
How to make Parmesan Garlic Roasted Baby Potatoes
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Add the grated cheese, garlic powder, paprika, oregano, salt, and pepper in a small bowl. Combine with a fork until incorporated.
Step 3: In a 9 x 13-inch baking dish, drizzle olive oil. Tilt the pan to evenly coat the entire bottom of the pan with olive oil.
Step 4: Evenly sprinkle over the bottom of the pan the cheese mixture. Do this slowly.
Step 5: In a single layer over the cheese mixture, arrange the potatoes, cut side down. To ensure the potatoes are flat and in place, lightly press them down.
Step 6: Place inside the preheated oven and bake for about 30 to 40 minutes or until the potatoes are soft and the cheese is browned.
Step 7: Take the pan out of the oven but leave the potatoes in the pan for at least 5 minutes.
Step 8: With a small spatula, carefully remove the potatoes from the pan making sure that the cheese is intact. If needed, use a paring knife to slice the cheese between the potatoes.
Step 9: Transfer cheese side up on a serving platter.
Step 10: If desired, serve with sour cream or Greek yoghurt or a half-and-half mixture and sprinkle with chopped scallions or chives.
NOTE:
Reheat any leftovers in a medium-hot non-stick skillet. Place potatoes cheese side up in the pan and heat for about a minute or two. Use tongs to flip them over, cheesy side down, and continue heating for a minute or two more or until crispy and heated through.
NUTRITIONAL FACTS:
For one prepared potato (2 halves): 45 calories, 2.0g fat, .6g sat.fat, 2mg cholesterol, 118mg sodium, 142mg potassium, 5.6g carbs, .9g fibre, 1.5g protein.
Weight Watchers SmartPoints: 1
Ingredients
- 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 yoghurt (or a half-and-half mixture)
- chopped scallions or chives
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Add the grated cheese, garlic powder, paprika, oregano, salt, and pepper in a small bowl. Combine with a fork until incorporated.
Step 3: In a 9 x 13-inch baking dish, drizzle olive oil. Tilt the pan to evenly coat the entire bottom of the pan with olive oil.
Step 4: Evenly sprinkle over the bottom of the pan the cheese mixture. Do this slowly.
Step 5: In a single layer over the cheese mixture, arrange the potatoes, cut side down. To ensure the potatoes are flat and in place, lightly press them down.
Step 6: Place inside the preheated oven and bake for about 30 to 40 minutes or until the potatoes are soft and the cheese is browned.
Step 7: Take the pan out of the oven but leave the potatoes in the pan for at least 5 minutes.
Step 8: With a small spatula, carefully remove the potatoes from the pan making sure that the cheese is intact. If needed, use a paring knife to slice the cheese between the potatoes.
Step 9: Transfer cheese side up on a serving platter.
Step 10: If desired, serve with sour cream or Greek yoghurt or a half-and-half mixture and sprinkle with chopped scallions or chives.
NOTE:
Reheat any leftovers in a medium-hot non-stick skillet. Place potatoes cheese side up in the pan and heat for about a minute or two. Use tongs to flip them over, cheesy side down, and continue heating for a minute or two more or until crispy and heated through.
