Note: Watch video below to see exactly how it's made!
Prep: Preheat oven to 400 degrees F. Drizzle 3 tablespoons olive oil in a 9x13" glass baking dish. Tilt the pan to evenly spread the oil all over the bottom of the dish; set aside.
Coat potatoes: In a large bowl, whisk together the Potato Spice Mixture ingredients EXCEPT the potatoes, then add the potatoes and stir until evenly coated; set aside.
Assemble: Whisk together 1.75 ounces Parmesan and 1/4 cup panko breadcrumbs in a bowl. Carefully and evenly scatter the mixture over the olive oil in the pan (don’t touch after it’s in the pan or it will clump and not stick to the potatoes). Add the potatoes, cut side down, pressing each one firmly into the mixture.
Bake: Bake the potatoes at 400 degrees F for 40-45 minutes or until they are fork tender and the Parmesan is golden and crispy (to check, carefully look through the bottom of the glass pan). Meanwhile:
Creamy Herb Dip: Whisk all of the dip ingredients together in a medium bowl; cover and refrigerate until ready to serve.
Serve: Let the potatoes rest for 5 minutes. Using a metal spatula or knife, cut the Parmesan crust in between desired number of potatoes. Serve them cheese side up on a serving platter with Creamy Herb Dip.