Ingredients:

  • 1.5 lbs Baby Yukon Gold or Red potatoes
  • 2 tbsp Extra virgin olive oil
  • 0.5 tsp Sea salt
  • 0.5 cup Grated Parmesan cheese
  • 1 tsp Garlic powder
  • 0.5 tsp Smoked paprika
  • 0.5 tsp Dried oregano
  • 0.25 tsp Cracked black pepper

Instructions:

  1. Preheat oven. Set your oven to 200°C and place the rack in the lower middle position.
  2. Wash and dry. Clean the 680g of baby potatoes and pat them bone dry with a clean kitchen towel. Until the skins feel tacky, not wet.
  3. Halve the potatoes. Slice each potato lengthwise to maximize the surface area for the cheese.
  4. Whisk the paste. In a small bowl, combine the olive oil, parmesan, garlic powder, paprika, oregano, salt, and pepper. Until it forms a thick, gritty slurry.
  5. Spread the mixture. Pour the slurry onto your baking sheet and spread it into an even layer with a spatula.
  6. Position the spuds. Place each potato half cut side down directly onto the cheese mixture. Until the entire tray is tiled with potatoes.
  7. Apply pressure. Give each potato a firm press to ensure the oil cheese paste is trapped underneath the flesh.
  8. Roast the batch. Slide the tray into the oven for 25 minutes. Until the edges look dark golden and the cheese is bubbling.
  9. The crucial rest. Remove the pan from the oven and let it sit for 5 minutes.
  10. Flip and serve. Use a thin metal spatula to lift the potatoes, ensuring the crust stays attached to the spud.