Crispy Golden Parmesan Potatoes

Preheat your oven to 400°F (200°C). Pour 1 tablespoon of olive oil into a small bowl and set aside. Place the halved baby potatoes on a cutting board and lightly score the cut side of each potato in a crosshatch pattern using a sharp knife.

💡 Tip: Scoring helps the seasoning penetrate and allows the potatoes to cook more evenly.

In a shallow bowl or directly onto a non-stick baking dish, combine the finely grated Parmesan cheese, garlic powder, dried oregano, paprika, salt, and black pepper. Stir to mix the spices evenly through the cheese.

💡 Tip: Ensure the cheese is very finely grated so it forms a uniform crust.

Drizzle the remaining 2 tablespoons of olive oil evenly across the bottom of your baking dish. Scatter the seasoned Parmesan mixture over the oil in a uniform layer to create a bed for the potatoes.

💡 Tip: Using a glass or ceramic baking dish helps create a beautiful view of the crust as it bakes.

Place the potato halves cut-side down onto the cheese layer, pressing firmly so they make solid contact. Brush the top skins of the potatoes with the reserved 1 tablespoon of olive oil and sprinkle with a small pinch of additional salt.

💡 Tip: Arrange them snugly but in a single layer so they roast properly rather than steaming.

Bake in the preheated oven for 30 to 35 minutes, or until the potatoes are completely tender when pierced with a fork and the cheese crust is deeply golden and crispy. Remove from the oven and let rest for 5 minutes before lifting the potatoes out with a spatula.

💡 Tip: Letting them rest for a few minutes allows the cheese crust to cool slightly and stay attached to the potatoes.