- ½ cup finely grated parmesan
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1.5 pounds baby potatoes, halved
Preheat the oven to 400°F.
Mix the first 4 ingredients (grated parmesan through black pepper) in a bowl.
Drizzle the olive oil in a 9 x 13″ glass baking dish. Tilt the pan to spread the oil evenly over the bottom of the pan.
Use a spoon to scatter the cheese mixture over the oil in the bottom of the pan. Spread as evenly as you can. Once sprinkled, do not touch – don’t try to spread it. Place the potatoes cut side down, pressing firmly.
Bake the potatoes for 35–40 minutes or until they are soft and the parmesan crust is deep golden - you can check through the glass!
Rest the dish on a cooling rack for 5 minutes. Then use a spatula to cut the crust between the potatoes. The move them to a serving platter and flip them upside down so the cheese side is up. Serve immediately.
- Yields: 4-6 servings
- Preparation Time: 45 minutes