Wash your potatoes thoroughly, using a brush to scrub the potatoes. I don’t peel them, so be sure to scrub well.
Dry well with a kitchen towel, then cut the potatoes vertically.
In a bowl, mix the grated parmesan, paprika, garlic powder, black pepper, salt, and oregano.
Line a baking sheet with parchment paper to prevent sticking and brush with the olive oil. Sprinkle the parmesan mixture over the parchment, leaving a small border at the edges.
Layer over the potato slices skin side up (cut side down), pushing them down to make sure the bottoms are fully coated in the cheese. Brush the tops of the potatoes with more olive oil.
Bake the parmesan-crusted potatoes in the oven for 25 minutes at 400ºF/200ºC or until the potatoes are golden and crispy on top.
Remove from the oven and allow to cool slightly before serving with your favorite dipping sauce.
Video
Notes
Store In The Fridge: Allow the potatoes to cool completely before transferring to an airtight container. They’ll keep for up to 3 days. In The Freezer: Allow the potatoes to cool completely before transferring to an airtight, freezer-safe container or a Ziplock bag. They’ll keep for up to 3 months. To Reheat: If frozen, allow the potatoes to thaw overnight in the fridge before using. They’re best reheated either in the air fryer or in a pan with a little olive oil and a sprinkle of extra parmesan for crispiness.