Parmesan Roasted Potatoes

Preheat your oven to 400° F.
Line a 9x13 baking dish with parchment paper and set it aside.
Wash the potatoes, then cut them in half.
Take a pot and add the potatoes, covering them with about an inch of water.
Bring the potatoes to a boil over high heat and parboil them for 5-7 minutes until a fork can be inserted with slight resistance.
While the potatoes are boiling, combine olive oil, garlic powder, paprika, salt, pepper, and onion powder in a large bowl.
Drain the parboiled potatoes and toss them in the bowl with the oil and seasoning mixture until fully coated.
Sprinkle ½ teaspoon of Parmesan cheese (for each potato half) onto the baking sheet and place each halved potato cut side down on the cheese.
Roast the potatoes in the oven for about 15 minutes or until the cheese turns golden brown.
Meanwhile, prepare the dipping sauce by mixing the sauce ingredients (sour cream, sliced green onion, and dill weed) in a small bowl. Refrigerate the sauce until the potatoes are ready.
Once the potatoes are done, remove them from the oven.
Sprinkle with coarse salt and parsley, if desired. Serve with the prepared dipping sauce on the side. Enjoy!