Idaho Parm Poppers
These cheesy, crispy baby Yukon Gold potatoes are roasted to golden perfection on a flavorful bed of Parmesan and spices. They’re a perfect crowd-pleasing appetizer or side dish, crunchy on the outside and creamy inside.
Ingredients
- 2 tbsp olive oil divided
- 24 oz baby Yukon Gold potatoes halved
- 1 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/4 tsp paprika
- salt and pepper to taste
Instructions
- Preheat oven to 400ºF and grease a baking dish with 1 tablespoon olive oil.
- In a large bowl, toss the halved baby Yukon Gold potatoes with the remaining tablespoon of olive oil, salt, and pepper.
- In a separate small bowl, mix together the Parmesan cheese, garlic powder, onion powder, oregano, and paprika.
- Sprinkle the cheese and seasoning mixture evenly across the bottom of the oiled baking dish.
- Arrange the potatoes cut side down in a single layer on top of the cheese layer.
- Bake for 35–40 minutes, or until the potatoes are fork tender and the cheese is crisp and golden.
- Let the potatoes rest for 5 minutes before flipping and serving.
Notes
For an extra kick, sprinkle crushed red pepper flakes over the cheese layer before baking. Serve with a side of sour cream or your favorite dipping sauce.
Nutrition
Calories: 220kcal
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