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Roasted Mini Potatoes with Parmesan

Simple and quick to make, these tasty crunchy little potato bites are great as an appetizer or as a side dish to most anything. Versatile too… this version is prepared with Greek-style seasoning, but swap it out for other favorites like Italian or Mexican with a special dipping sauce. 

Makes 24 bites

1 dozen mini potatoes
1/4 cup olive oil
1/2 cup finely grated (powder-like) Parmesan cheese
2 teaspoons Greek seasoning
1 teaspoon salt (if none in seasoning)
1 8-ounce Greek lemon yogurt
1 small lemon.

Preheat oven to 425.  Grease a baking dish.

Rinse and dry potatoes.  Cut in half and toss with oil.
Combine cheese with seasonings. Dip oiled cut side of potatoes into cheese mixture and place, cheese side down, into prepared dish.  Bake about 20 minutes until potato is fork tender.
Squeeze ½ lemon over top side of cooked potatoes. Place cut side up into serving dish and pass with yogurt garnished with zest of the lemon.