Crispy Parmesan Potatoes

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 1/2 lb. yellow baby potatoes, halved lengthwise

2 tbsp. neutral oil, plus more for pan

3 tsp. kosher salt, divided

1 1/2 oz. Parmesan, finely shredded (about 3/4 c.)

1/2 tsp. freshly ground black pepper

1 c. sour cream

1 clove garlic, finely grated

3 tbsp. finely sliced chives

Directions

Preheat oven to 400°. In a large bowl, toss potatoes, 2 tablespoons oil, and 2 teaspoons salt.

Brush a large rimmed (preferably metal) baking sheet with oil. Sprinkle Parmesan evenly onto sheet in a 13" x 9" rectangle; season with pepper. Arrange potatoes cut sides down closely together on top of cheese.

Roast potatoes until just tender and crisp and golden on the bottom, about 25 minutes.

Meanwhile, in a medium bowl, stir sour cream, garlic, chives, and remaining 1 teaspoon salt. Cover and refrigerate until ready to serve.

Let potatoes rest on sheet 5 minutes, then transfer to a platter. Serve with dip alongside.

Nutrition

• Calories: 279
• Total Fat: 17 g
• Saturated Fat: 7 g
• Trans Fat: 0 g
• Cholesterol: 35 mg
• Sodium: 412 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 10 g