| These baked potato bites are crispy and delicious! They are easy to make and loaded with parmesan cheese flavor. Serve them with my creamy sour cream and green onion dip or my cilantro garlic sauce for a tasty twist on oven roasted potatoes. |
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Ingredients:
1.5 lbs baby gold potatoes halved
2 tbs extra virgin olive oil more for drizzling
½ cup parmesan cheese finely grated (not shredded)
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
½ tsp dried oregano or Italian seasoning
¼ tsp salt
½ tsp black pepper
Pinch cayenne optional
Sour Cream and Onion Dip
⅔ cup sour cream
2-3 tbsp milk
2-3 tbsp green onion chopped
3/4 tsp onion powder |
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Instructions:
Preheat the oven to 400º F.
Make Sour Cream and Onion Dip by combining sour cream, milk, green onions, and onion powder in a small bowl. Set aside in the refrigerator.
Mix parmesan cheese, garlic powder, onion powder, smoked paprika, salt, pepper and cayenne (if using) together in a small bowl.
Cut potatoes in half and set aside.
Pour the olive oil in a 9 x 13 inch baking dish, tilting the pan to coat the bottom completely. Using a spoon, sprinkle the parmesan mixture evenly over the olive oil. Don’t stir.
Place the potatoes (cut side down) on the parmesan, pressing firmly.
Drizzle olive oil over the potatoes and sprinkle with salt, if desired.
Bake for 35-40 minutes, or until potatoes are soft and the parmesan is a dark golden brown.
Let potatoes rest for 5 minutes to allow a nice crust to form. Use a spatula or fork to break the potatoes apart and flip them over.
Serve from the baking dish, or remove to a platter.
Garnish with sliced green onions and serve with Sour Cream and Onion Dip.
Notes
For best results, use finely grated parmesan cheese (it has a sand-like texture). The stuff in the green canister works, but 100% parmesan cheese found in the refrigerator sections will yield more flavor.
Baby red potatoes can be substituted.
Use sweet Hungarian paprika or regular paprika in place of smoked paprika.
Add a tablespoon of chopped jalapeno to the Sour Cream and Onion Dip for added spice!
These are best served fresh from the oven. To keep for longer, store covered in the refrigerator of up to 3 days. Reheat in a 350º F oven for 5-7 minutes or until hot and crispy.
To freeze: let potatoes cool then place in a freezer storage bag in a single layer. Freeze for up to 3 months. Reheat from frozen in a 400º F oven for 20 minutes or until hot. |