Crispy Parmesan Potatoes

Ingredients

• 1 kilogram baby potatoes, halved
• 1 cup Parmesan, grated
• 1 teaspoon garlic powder
• ½ teaspoon salt
• olive oil

To Serve

• ¾ cup sour cream
• ¼ cup plain Greek yoghurt
• 1 spring onion, finely chopped
• salt and pepper

Method

1. Preheat the oven to 200°C.
2. Take each halved potato and use a knife to make a diagonal criss-cross cut across the flat side, half a centimetre deep.
3. Place the Parmesan, garlic powder and salt in a food processor and blitz to a sandlike texture.
4. Drizzle olive oil into a large roasting tray.
5. Sprinkle the Parmesan mixture evenly over the base of the roasting tray. Place the potatoes into the tray, cut side down. Bake for 45-55 minutes until the potatoes are cooked and the Parmesan is golden.
6. While the potatoes bake, mix the sour cream, Greek yoghurt, and spring onion.
7. Once the potatoes are cooked, remove them from the oven and allow them to rest for 5-10 minutes. Use a spatula to scrape and break up the Parmesan-encrusted potatoes. Serve with the spring onion dipping sauce.