Crispy Parmesan Potatoes 8 Steps
Preheat oven to 400 ̊F.
Combine Parmesan, garlic powder, onion powder, dried oregano or thyme, paprika, salt and black pepper in a small bowl. Set aside.
Drizzle oil in 22 x 33 cm glass baking dish. Tilt pan, or use fingers to spread oil all over the bottom of the dish.
Use a spoon to scatter the Parmesan mixture over the bottom of the dish. Spread as evenly as you can. Once sprinkled just leave it (do not try to spread it around).
Place potatoes cut side down, pressing firmly. If there are extra potatoes, fear not, just toss them on top. The potatoes on top will not have crispy bottoms but that is okay.
Drizzle top of potatoes with a touch of oil or spray with oil, then sprinkle with salt.
Bake potatoes for 35-40 minutes or until they are soft and the Parmesan crust is deep golden (you can check through the glass!).
Let rest on the counter for 5 minutes (this will allow the cheese to harden and become more crispy). Then use a spatula or seated knife to cut between every four or so potatoes (i.e. cutting through the Parmesan crust, which bonds the potatoes together), then scoop up four or so potatoes and flip them upside down so the cheese side is facing up on a serving platter.