Ingredients
Method
- Preheat the oven to 425°F and prepare a baking sheet by lining it with parchment paper.
- In a large bowl, toss the halved potatoes with the melted butter, salt, and black pepper until evenly coated.
- In a separate bowl, combine the grated Parmesan cheese, garlic powder, and dried oregano.
- Dip the cut side of each potato into the Parmesan mixture, pressing gently to help the cheese adhere. Arrange the potatoes on the prepared baking sheet with the cheese-coated side down.
- Brush any remaining butter over the tops of the potatoes and sprinkle any leftover cheese mixture across them.
- Bake for 25-30 minutes, or until the potatoes are tender and the Parmesan crust is golden and crisp. Allow to cool for 2-3 minutes before using a spatula to transfer them to a serving plate.
- Serve warm with your preferred dip.
Notes
Select similarly sized potatoes for even cooking. Grated Parmesan from a jar works best, creating a crispy, well-adhered crust. Line the baking sheet with parchment for effortless cleanup. If using foil, apply cooking spray to prevent sticking. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 375°F oven for about 10 minutes to revive their crispiness. Avoid microwaving, as it may make the potatoes soggy. Alternatively, reheat them in an air fryer at 350°F for a few minutes to bring back that original crunch.