Easy Crispy Parmesan Garlic Roasted Baby Potatoes

Since I first made these potatoes a few months ago, I've been making them at least once a week for my family. They are a happy combination of delicious, easy, and healthy. A crunchy, cheesy crust lends superior flavor and texture that everyone loves.

As easy as it gets. Check out my photos below to see just how easy this recipe is. Add olive oil and seasoned Parmesan to the bottom of a baking dish, put halved baby potatoes on top, bake for 30 minutes--DONE! It's no wonder this has become our favorite potato recipe.

This easy method has been around for years, and I can't be sure where it originated. There are similar potato recipes by Emily at Favorite Family Recipes, Ann at Fountain Avenue Kitchen, and Kraft. An old 2002 Gooseberry Patch cookbook calls them "Upside Down Baked Potatoes".

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 yogurt (or a half-and-half mixture)
• chopped scallions or chives

Directions

1. Preheat oven to 400 degrees F. 
2. In small bowl, combine grated cheese, garlic powder, paprika, oregano, salt, and pepper, stirring with fork until mixed.
3. Pour olive oil into 9x13 glass baking dish. Tilt dish around until olive oil evenly coats entire bottom. 
4. .................................

for full recipes please see : www.theyummylife.com

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