Ingredients
- 2 pounds baby potatoes halved
- ¼ cup butter unsalted, melted
- salt & pepper to taste
- ⅓ cup parmesan cheese grated
- ½ teaspoon garlic powder
- ½ teaspoon oregano
instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss potatoes with butter, salt, and pepper. In a separate bowl combine parmesan cheese with seasonings.
- Dip the cut side of each potato into the cheese and gently press so the cheese sticks.
- Place on prepared pan cheese side down.
- Brush with remaining butter and sprinkled with any leftover cheese mixture.
- Bake for 25-30 minutes or until potatoes are tender and cheese is crisp.
- Cool 2-3 minutes and remove with a spatula. Serve with dip.
notes
Make sure potatoes are uniform in size so they cook evenly.
Grated cheese from a jar work best for this recipe, it creates a crispy crust of cheese!
Line baking sheet with parchment paper for easy cleanup! Tinfoil will also work, but be sure to spray with cooking spray to avoid sticking.
Homemade Dip:
¾ cup sour cream
3 tablespoons mayonnaise
1 tablespoon dried chives
½ teaspoon each garlic powder and dill
¼ teaspoon onion powder
Combine all dip ingredients and let chill while preparing potatoes.
