Crispy Crunchy Parmesan Potatoes
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Servings: 4
Ingredients:
1 ½ pounds baby potatoes, halved
6 tablespoons Danish Creamery Sea Salted Premium Butter, melted (save 1 tablespoon for brushing on top)
⅓ cup grated parmesan cheese
½ teaspoon oregano
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper
Ranch Dip for serving
Instructions:
Preheat the oven: Preheat the oven to 425˚F (220˚C). Using a small sharp knife, score the potatoes.
Prepare the butter mixture: Place the butter in a 9 x 13-inch baking dish and set it in the oven for 5 minutes, until the butter is melted. Remove the dish from the oven and add parmesan cheese, oregano, garlic powder, onion powder, salt, and black pepper. Mix until well combined and they form a paste. Spread the mixture with a spatula to coat the bottom of the pan.
Coat the potatoes: Place the halved potatoes cut side down in the baking dish. Brush the tops of the potatoes with the reserved melted butter.
Bake: Bake until the potatoes are golden brown and crispy, about 35 minutes.
Serve: Separate the potatoes and serve with a ranch dip, if desired.