Directions
- 1Preheat oven to 425 degrees F.
- 2Wash potatoes and cut them in half.
- 3Take a sharp knife and score them diagonally in each direction, into a diamond shape.
- 4Transfer the potatoes to a large bowl.
- 5Toss with olive oil, parsley, garlic powder, pepper, and a pinch of salt.
- 6Grate the parmesan cheese.
- 7Pour melted butter on top and mix until you get a thick paste.
- 8Transfer the mixture to a large baking dish and spread into an even layer.
- 9Take each potato half and place them in the dish, cut side down.
- 10Bake for 25-26 minutes.
- 11Remove from the oven and let the potatoes rest for 10 minutes so the cheese hardens.
- 12Take a spatula and remove from the pan. Break into pieces and enjoy!
Ingredients
- 1 lb mini yukon gold potatoes
- 2 tb olive oil
- 1 tb dried parsley
- 1 tb garlic powder
- 0.5 tsp salt
- 0.5 tsp ground black pepper
- 0.25 cup unsalted butter, melted
- 1.5 cups freshly grated parmigiano reggiano
Equipment
knifebowlgraterbaking dishspatula
Tips
- Let the potatoes rest for 10 minutes after baking so the cheese hardens.
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