Ingredients
Equipment
Method
- Preheat your oven to 200C/400F (180C fan-forced).
- Mix the Parmesan Mixture ingredients in a small bowl.
- Drizzle 2 tablespoons of olive oil in your glass baking dish. Tilt the pan to spread the oil over the entire base.
- Scatter the Parmesan Mixture over the base of the dish. Spread it as evenly as you can. Do not touch or try to spread the mixture after sprinkling.
- Place the potatoes cut side down, pressing them firmly into the cheese mixture.
- If you are using extra oil, drizzle a small amount on top of the potatoes or spray with oil, then sprinkle with salt.
- Bake the 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 after removing them from the oven. Use an egg flip to cut between every four or so potatoes, breaking the cheese crust that bonds them together. Scoop up about four potatoes and flip them upside down so the cheese side faces up on a serving platter.
- Serve with the Dipping Sauce, if you made it, and sprinkle extra green onions over the top if you wish. Serve these as a side dish or as snacks.
Nutrition
Notes
Use the grated parmesan that has a sand-like consistency sold in the refrigerated section for the best crispiness. Shredded parmesan does not crisp as well. If you use freshly grated parmesan, measure 50g/1.75 oz and use a fine grater like a microplane. Do not measure fresh grated parmesan by cups, as the volume is much greater than store-bought for the same weight.
This recipe works in a metal pan, but potatoes come off slightly easier from glass. Do not line the pan with baking paper, as you will lose some crispiness.
For leftovers, cool the potatoes completely, then refrigerate them. Place them in a baking pan cheese side UP and bake at 200C/400F for 5 minutes or until heated through and the cheese is crispy again. They are still good, though not exactly the same as when freshly made.