1 cup finely grated parmesan cheese or parmegiano-reggiano cheese
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon smoky black pepper
3 tablespoons Oregano
1 teaspoon Kosher salt
Preheat oven to 400 Degrees. Cut potatoes in half and in a bowl toss with olive oil and salt.
in a separate bowl toss cheese, garlic powder, oregano and pepper together.
On a 9×13 pan spread out the cheese mixture covering the bottom of the pan completely. Place the potatoes cut side down in rows
Place in over and cook for 30 to 40 minutes until potatoes are tender and cheese is the desired color you want. I love darker but never have the patience.
Let cool for 5 minutes and then cut in between the potatoes and remove them with a spatula.
Mix the sour cream and chive together and put a dollop on your potatoes and enjoy.
To reheat put them in a pre-heated oven on a non-stick pan cheese side up for 5 to 7 minutes. Then flip them cheese side down for 2 to 3 minutes. Watch as they can burn easily.
