Preheat the oven to 400. Coat a 13x9 glass baking dish with non-stick spray. Mix the parmesean and other seasonings in a small bowl. Note that you must use the pizza type of parmesean, sandy not actual shreds.
Pour the cheese mixture in your pan. DO NOT STIR. Rotate the pan around to ensure the cheese mixture even coats the bottom of the pan. Press the potatoes, cut side down, into the cheese mixture. Optional - you can use nonstick spray to coat the potatoes and then sprinkle with a bit more salt. Bake the potatoes for about 35-40 minutes or until the potatoes are tender and the cheese mixture is a nice golden brown. Pay attention, once the cheese starts to burn it will turn very quickly.
Remove the potatoes from the oven and let it sit for a couple of minutes, then, use a spatula to cut through the cheese mixture to divide four potato halves for a serving. These are best hot but also good cold. You can re-heat in the oven or toaster oven, cheese side up and loosely covered, until warm.
Optional - dipping sauce- 3/4 cup of sour cream with 1/4 cup minced chives and or scallions. This will give the dish a similar taste to potato skins and is most excellent!
Serve as a side to any meat or as an appetizer
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