Servings: 4-6 servings
Potatoes and cheese? Yes! This recipe is all about these two awesome ingredients. Every bite you take of these heavenly treats will surely light up your day. My advice to you is to be very generous with the cheese. Thank me later. Enjoy!
1/2 cup finely grated Parmesan cheese with a sand consistency (don’t use shredded or Micro planed Parmesan cheese)
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 1/2 lbs. baby potatoes, halved (1.5-2-inch diameter; approx. 20-22 potatoes)
FOR DIPPING (optional):
sour cream or Greek yoghurt (or a half-and-half mixture)
chopped scallions or chives
Step 1: Ready the oven and preheat to 200 degrees C or 400 degrees F.
Step 2: In a medium mixing bowl, add the garlic powder, grated cheese, paprika, salt, and oregano. Stir until well mixed.
Step 3: Brush olive oil in a 9×13-inch baking pan
Step 4: Gently transfer the cheese mixture into the prepared baking pan.
Step 5: Arrange the potatoes over the cheese mixture. Gently press the potatoes.
Step 6: Bake inside the preheated oven for 30 to 40 minutes or until the cheese turns brown and the potatoes are fork-tender.
Step 7: Remove from the oven and let the potatoes sit in the pan for another 5 minutes.
Step 8: Remove the potatoes with a spatula making sure that the cheese is still attached.
Step 9: Place the cheese on a clean serving plate.
Step 10: Sprinkle chives or chopped scallions on top.
Step 11: Serve with Greek yoghurt or sour cream. Enjoy!
If you want to reheat leftover, place it on a nonstick skillet and heat to medium until hot.
For one prepared potato (2 halves): 45 calories, 2.0g fat, .6g sat. Fat, 2mg cholesterol, 118mg sodium, 142mg potassium, 5.6g carbs, .9g fibre, 1.5g protein.
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