INGREDIENTS
•
1/2 cup finely grated Parmesan cheese with a sand consistency (don’t use shredded or Microplaned Parmesan cheese)
•
1/2 teaspoon garlic powder
•
1/4 teaspoon paprika
•
1/2 teaspoon dried oregano
•
3/4 teaspoon kosher salt
•
3/4 teaspoon freshly ground black pepper
•
2 tablespoons olive oil
•
1 1/2 lbs baby potatoes, halved (1.5-2 inch diameter; approx 20-22 potatoes)
•
FOR DIPPING (optional)
•
sour cream or Greek yogurt (or a half-and-half mixture)
•
chopped scallions or chives