John Myers
Ingredients for 4 servings:
- 1 tsp vegetable oil for the mold
- 3 tbsp Parmesan, grated
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp paprika powder
- ¼ tsp black pepper
- 900 g potatoes, mainly waxy, peeled, cut into 1 cm thick slices
- 1 tbsp vegetable oil
- 60 ml sour cream, plain or sour cream
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
Oven Roasted Parmesan Potatoes – so crispy and so delicious
Preheat the oven to 200°C (bottom heat if possible, otherwise top/bottom heat). Brush a baking dish (24 x 30 cm) evenly with a teaspoon of oil. In a bowl, mix the Parmesan cheese, salt, garlic powder, paprika, and pepper. Dry the sliced potatoes thoroughly with kitchen paper, then place them in a bowl and toss well with 1 tablespoon of oil. Spread the Parmesan mixture on the potatoes and mix thoroughly. Place the potato slices in the baking dish. Place the baking dish in the oven and bake the potatoes for 15-20 minutes. Then turn the potatoes over once and bake for another 15-20 minutes; they should be golden brown and crispy. Remove the dish from the oven and serve the potatoes with sour cream, if desired. The Parmesan potatoes also make a great side dish.
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