Ingredients:

  • 1.5 lbs small red potatoes, halved lengthwise
  • 3 tbsp unsalted butter, melted
  • 1/2 cup finely grated parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp fine sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh parsley, finely minced

Instructions:

  1. Preheat oven to 400°F (200°C). Wash the red potatoes thoroughly and pat them completely dry with paper towels to ensure a crispy crust.
  2. Halve each potato lengthwise. If potatoes are larger, quarter them to ensure a large flat surface area.
  3. In a small mixing bowl, whisk together the melted butter, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir in the finely grated parmesan cheese until a thick paste forms.
  4. Spread the parmesan paste onto a large rimmed baking sheet in an even layer roughly the size of the area the potatoes will cover.
  5. Press each potato half, cut-side down, firmly into the parmesan mixture. Leave a small amount of space between each potato for air circulation.
  6. Roast for 25–30 minutes until the potatoes are tender when pierced with a fork and the cheese crust is a deep golden brown.
  7. Allow the potatoes to rest on the pan for 5 minutes before removing them; this allows the cheese crust to set and release easily from the pan.
  8. Garnish with fresh minced parsley and serve immediately.