Ingredients
Equipment
Method
- Preheat oven to 200C/400F (180C fan-forced).
- Mix the Parmesan Mixture ingredients in a bowl.
- Drizzle 2 tbsp olive oil in a 22 x 33cm / 9 x 13″ glass baking dish. Tilt the pan to spread the oil over the base.
- Use a spoon to scatter the Parmesan Mixture over the base. Spread it as evenly as you can. Do not touch or try to spread it after sprinkling.
- Place the potatoes cut side down, pressing them firmly into the cheese mixture.
- Optionally, drizzle the top of the potatoes with a touch of oil or spray with oil, then sprinkle with salt.
- Bake potatoes for 35 to 40 minutes or until they are soft and the parmesan crust is deep golden. You can check the bottom through the glass dish.
- Rest the potatoes for 5 minutes. Then use an egg flip to cut between every 4 or so potatoes, cutting through the parmesan crust that bonds between each potato. Scoop up 4 or so potatoes and flip them upside down so the cheese side is up on a serving platter.
- Serve with the Dipping Sauce, if using, and sprinkle extra green onions over the top if desired. Serve as a side dish or as nibbles.
Nutrition
Notes
Use the grated parmesan that has a sand-like consistency sold in the refrigerated section. Shredded parmesan does not go as crispy. If using freshly grated parmesan, use 50g/1.75 oz and a fine grater (microplane). Do not measure by cups because the volume of fresh grated parmesan is greater than store bought for the same weight.
This recipe works in a metal pan as well, but potatoes come off slightly easier from glass. Do not line the pan with baking paper; you will lose some crispiness.
For leftovers, cool the potatoes then refrigerate. Place them in a baking pan cheese side UP and bake at 200C/400F for 5 minutes or until just heated through and the cheese is crispy again.