Crispy Herb Crusted Parmesan Potatoes With Lemon Garlic Dip

Looking for a side dish that’s guaranteed to disappear fast? These Crispy Herb Crusted Parmesan Potatoes with Lemon Garlic Dip are the answer! Tender baby potatoes, roasted to golden perfection with a flavorful herb and Parmesan crust, are paired with a bright and zesty lemon garlic dip. This recipe is surprisingly easy to make, perfect for weeknight dinners or impressing guests. The combination of crispy, cheesy potatoes and cool, creamy dip is simply irresistible. Get ready to experience potato perfection!

Ingredients You’ll Need

• 1.2 kg (2.6 lb) Baby Potatoes, Halved: We’re using baby potatoes because their thin skin doesn’t require peeling, and they roast up beautifully. Halving them ensures even cooking and maximizes surface area for that crispy crust. Yukon Gold or red potatoes work particularly well.
• 2 Tbsp (30 ml) Olive Oil: Extra virgin olive oil is preferred for its flavor, but any good quality olive oil will work. This coats the potatoes, helping them crisp up during roasting and carry the flavors of the herbs and spices.
• 1 tsp (5 ml) Smoked Paprika: This adds a subtle smoky depth to the potatoes, elevating the flavor profile beyond a standard roasted potato. You can use sweet paprika if you prefer a milder flavor.
• 1 tsp (5 ml) Dried Rosemary, Crushed: Rosemary provides a fragrant, piney aroma that complements the potatoes and Parmesan perfectly. Crushing the rosemary releases its essential oils, maximizing its flavor.
• ½ tsp (2.5 ml) Freshly Ground Black Pepper: Freshly ground pepper offers a more robust and aromatic flavor than pre-ground.
• 1 tsp (5 ml) Kosher Salt: Kosher salt has larger crystals than table salt, which helps it distribute evenly and season the potatoes effectively.
• 100 g (3.5 oz) Grated Parmesan Cheese (Halal-Certified): Parmesan cheese adds a salty, umami-rich flavor and contributes to the crispy crust. Using a finely grated Parmesan ensures it melts and adheres well to the potatoes. We specify halal-certified to be inclusive of dietary needs.
• 50 g (½ cup) Panko Breadcrumbs: Panko breadcrumbs are Japanese-style breadcrumbs known for their light and airy texture. They create an extra-crispy coating on the potatoes.
• 2 cloves Garlic, Minced (for dip): Freshly minced garlic provides a pungent and aromatic base for the lemon garlic dip.
• 150 g (5 oz) Plain Greek Yogurt: Greek yogurt forms the creamy base of the dip. It’s thicker and tangier than regular yogurt, providing a lovely contrast to the richness of the potatoes.
• 2 Tbsp (30 ml) Mayonnaise (Halal): Mayonnaise adds richness and helps bind the dip together. We specify halal mayonnaise to be inclusive of dietary needs.
• 2 cloves Garlic, Minced (for dip): More fresh garlic for an extra punch of flavor in the dip!
• Zest of 1 Lemon + 1 Tbsp (15 ml) Fresh Lemon Juice: Lemon zest and juice provide a bright, citrusy flavor that cuts through the richness of the potatoes and dip.
• 1 Tbsp (15 ml) Chopped Fresh Chives: Chives add a mild oniony flavor and a pop of color to the dip and as a garnish.
• Salt and Freshly Ground Black Pepper to Taste (for dip): Seasoning the dip to your liking is crucial for a balanced flavor.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions you can make:

• Parmesan Cheese: Pecorino Romano cheese can be used as a substitute for Parmesan, offering a similar salty and sharp flavor.
• Panko Breadcrumbs: Regular breadcrumbs can be used, but the crust won’t be quite as crispy.
• Greek Yogurt: Sour cream can be substituted for Greek yogurt, but it will result in a slightly richer dip.
• Rosemary: Thyme or oregano can be used in place of rosemary, though the flavor profile will be different.

Let’s Get Roasting: A Step-by-Step Guide

1. Preheat and Prep: Begin by preheating your oven to 200°C (400°F). This ensures even cooking and a beautifully crispy exterior. Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Season the Potatoes: In a large bowl, combine the halved baby potatoes with olive oil, smoked paprika, crushed rosemary, salt, and pepper. Toss thoroughly to ensure each potato is evenly coated with the flavorful seasoning blend. Don’t be shy – a generous coating is key to maximum flavor!
3. First Roast: Arrange the potatoes cut-side down on the prepared baking sheet. This maximizes contact with the hot surface, promoting browning and crisping. Roast for 15 minutes. This initial roast starts the cooking process and softens the potatoes slightly.
4. Prepare the Parmesan-Panko Crumb: While the potatoes are roasting, create the irresistible crumb topping. In a separate bowl, combine the panko breadcrumbs, 50g (½ cup) of grated Parmesan cheese, and a drizzle of olive oil. Mix well until the crumbs are lightly coated with oil, creating a golden, textured mixture.
5. Add the Crust & Finish Roasting: After the initial 15 minutes, carefully remove the baking sheet from the oven. Sprinkle the Parmesan-panko mixture evenly over the potatoes, ensuring each potato is generously coated. Return the baking sheet to the oven and continue roasting for another 10-15 minutes, or until the potatoes are golden brown and the topping is wonderfully crisp. Keep a close eye during the last few minutes to prevent burning.
6. Whip Up the Lemon Garlic Dip: While the potatoes are finishing, prepare the bright and zesty lemon garlic dip. In a medium bowl, whisk together the Greek yogurt, mayonnaise, minced garlic, lemon zest, lemon juice, and chopped chives. Season with a pinch of salt and pepper to taste. Chill the dip in the refrigerator until ready to serve – this allows the flavors to meld together beautifully.
7. Rest and Serve: Once the potatoes are cooked, let them rest on the baking sheet for 5 minutes. This allows the crust to set and prevents it from falling off when you transfer them.
8. Plate and Garnish: Transfer the crispy potatoes to a serving platter. Drizzle any pan juices over the potatoes for extra flavor and shine. Scatter a few fresh chive stalks on top for a pop of color and freshness. Serve immediately with a small bowl of the chilled lemon garlic dip.

Why Baby Potatoes are Best for Crispy Perfection

Baby potatoes, with their thin skins and naturally creamy texture, are the ideal choice for this recipe. Their smaller size means they cook faster and become incredibly crispy when roasted. The thin skin crisps up beautifully, adding to the overall texture. Using larger potatoes would require a longer cooking time, potentially resulting in a less crispy exterior and a mushy interior.

The Magic of Smoked Paprika

Smoked paprika isn’t just a seasoning; it’s a flavor enhancer! It adds a subtle smoky depth that complements the rosemary and Parmesan perfectly. The smokiness elevates the potatoes beyond a simple roasted vegetable dish, creating a more complex and satisfying flavor profile. Don’t substitute regular paprika – the smoked variety is crucial for achieving the signature taste.

Tips for the Ultimate Crispy Crust

Achieving a truly crispy crust requires a few key techniques. First, ensure the potatoes are thoroughly coated in oil and seasoning. Second, spreading them cut-side down on the baking sheet maximizes contact with the heat. Finally, don’t overcrowd the baking sheet – this allows for better air circulation and even browning. A generous layer of the Parmesan-panko mixture is also essential for that satisfying crunch.

Variations & Additions

Feel free to customize this recipe to your liking! Add a pinch of red pepper flakes to the potato seasoning for a touch of heat. Experiment with different herbs, such as thyme or oregano. For a richer flavor, use a blend of Parmesan and Pecorino Romano cheese. You can also add a sprinkle of garlic powder to the crumb topping for an extra garlicky kick.

Frequently Asked Questions

Can I make this recipe ahead of time?

While best served immediately, you can roast the potatoes up to a few hours in advance. Reheat them in a preheated oven at 180°C (350°F) for 10-15 minutes to restore their crispness. The dip can be made a day ahead and stored in the refrigerator.

Can I use a different type of yogurt for the dip?

Greek yogurt is preferred for its thickness and tanginess, but you can substitute with plain yogurt. However, the dip may be slightly thinner.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, as long as you use gluten-free panko breadcrumbs.

Enjoy Your Crispy Creation!

These Crispy Herb Crusted Parmesan Potatoes with Lemon Garlic Dip are the perfect side dish for any occasion. Their irresistible crunch, flavorful seasoning, and zesty dip will have everyone coming back for more! Don’t forget to save this recipe to Pinterest for easy access later!

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• Author: Sarah Mali
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

These crispy herb-crusted Parmesan potatoes are a delightful side dish, roasted to golden perfection and served with a zesty lemon garlic dip. They’re easy to make and perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 1.2 kg (2.6 lb) Baby Potatoes, Halved: Yukon Gold or red potatoes are ideal.
• 2 Tbsp (30 ml) Olive Oil: For coating and crisping.
• 1 tsp (5 ml) Smoked Paprika: Adds smoky flavor.
• 1 tsp (5 ml) Dried Rosemary, Crushed: Provides fragrant aroma.
• ½ tsp (2.5 ml) Black Pepper: Freshly ground is best.
• 1 tsp (5 ml) Kosher Salt: For even seasoning.
• 100 g (3.5 oz) Parmesan Cheese: Finely grated, halal-certified.
• 50 g (½ cup) Panko Breadcrumbs: For extra crispiness.
• 2 cloves Garlic, Minced (for dip): Freshly minced.
• 150 g (5 oz) Plain Greek Yogurt: Forms creamy dip base.
• 2 Tbsp (30 ml) Mayonnaise: Halal, adds richness.
• 2 cloves Garlic, Minced (for dip): Extra flavor for the dip.
• Zest of 1 Lemon + 1 Tbsp (15 ml) Lemon Juice: Bright, citrusy flavor.
• 1 Tbsp (15 ml) Chopped Chives: Adds oniony flavor and color.
• Salt and Pepper to Taste (for dip): Season to your liking.

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Instructions

1. Preheat & Prep: Preheat oven to 200°C (400°F) and line a baking sheet.
2. Season Potatoes: Toss halved potatoes with oil, paprika, rosemary, salt, and pepper.
3. First Roast: Arrange potatoes cut-side down and roast for 15 minutes.
4. Make Crumb Topping: Combine panko, Parmesan, and oil.
5. Add Crust & Finish: Sprinkle crumb mixture over potatoes and roast for 10-15 minutes.
6. Whip Up Dip: Whisk together yogurt, mayonnaise, garlic, lemon zest, juice, and chives.
7. Rest & Serve: Let potatoes rest for 5 minutes before serving.
8. Plate & Garnish: Transfer to a platter, drizzle with pan juices, and garnish with chives.

Notes

For maximum crispness, ensure potatoes are well-coated and spread in a single layer.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup
• Calories: 250 kcal
• Sugar: 3 g
• Sodium: 300 mg
• Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 30 mg