Ingredients:

  • 1.5 lbs baby gold potatoes, halved or quartered
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter, melted
  • 1/2 cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/2 tsp paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh parsley, chopped
  • 1 squeeze fresh lemon juice

Instructions:

  1. Wash and cut the baby gold potatoes into uniform 1-inch chunks.
  2. Use paper towels to blot every potato piece until completely dry to ensure maximum crispiness.
  3. Toss the dried potatoes in a large mixing bowl with olive oil.
  4. In a small bowl, whisk together melted butter, grated Parmesan, minced garlic, paprika, salt, and pepper until it forms a thick paste.
  5. Fold the parmesan-butter emulsion into the potatoes, coating them thoroughly.
  6. Spread the potatoes in a single layer on a rimmed baking sheet to ensure optimal airflow.
  7. Roast at 400°F (200°C) for 25-30 minutes, flipping the potatoes halfway through with a spatula.
  8. Remove from the oven and immediately sprinkle with chopped fresh parsley and a squeeze of fresh lemon juice.