Ingredients:

  • 1.5 lbs baby Yukon Gold potatoes, halved lengthwise
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp fine sea salt
  • 0.5 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp freshly cracked black pepper
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Halve the baby Yukon Gold potatoes and use the tip of a sharp knife to lightly score a cross-hatch pattern into the flat, cut side of each potato.
  2. In a small mixing bowl, whisk together the grated parmesan cheese, garlic powder, smoked paprika, and black pepper. Drizzle the olive oil onto a large rimmed sheet pan and spread it evenly. Sprinkle the parmesan spice mixture over the oiled sheet pan in even layers or small mounds corresponding to the potato halves.
  3. Press each potato half cut-side down firmly into the cheese mixture.
  4. Roast for 20 to 25 minutes without moving the potatoes until the cheese has formed a mahogany-colored crust. Remove from the oven and let rest for 3 minutes to allow the crust to set before releasing with a spatula. Garnish with fresh parsley.