Ingredients:

  • 2 lbs baby gold potatoes, halved or quartered
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter, melted
  • 2 tbsp extra virgin olive oil
  • 3/4 cup Parmesan cheese, finely grated
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Wash and thoroughly dry the potatoes.
  2. Cut the potatoes into uniform bite-sized pieces and toss them in a bowl with 1 tbsp of olive oil.
  3. In a separate small bowl, whisk together the melted butter, 2 tbsp extra virgin olive oil, garlic powder, salt, and pepper.
  4. Pour the butter mixture over the potatoes and toss until evenly coated.
  5. Sprinkle in the finely grated Parmesan cheese, tossing again until every potato is shrouded in a pebbly layer of cheese.
  6. Spread the potatoes on a parchment-lined baking sheet in a single layer, ensuring they are not touching.
  7. Bake for 30–35 minutes until the cheese has formed a hard, golden mahogany crust and the insides are tender.
  8. Remove from the oven and let the potatoes rest for 3 minutes to allow the cheese crust to fully set.
  9. Garnish with chopped fresh parsley and serve.