A crispy and flavorful side dish made with mini Yukon gold potatoes, coated in olive oil, garlic, and parsley, then crusted with freshly grated Parmigiano Reggiano. This dish is baked to perfection for a delightfully crunchy texture.
1: Preheat oven to 425 degrees F.
2: Wash potatoes and cut them in half. Score the cut sides in a diamond shape.
3: In a large bowl, toss potatoes with olive oil, parsley, garlic powder, and salt. Set aside.
4: Grate the parmigiano reggiano cheese.
5: Pour melted butter over the cheese and mix until it forms a thick paste.
6: Spread the mixture evenly in a large baking dish.
7: Press each potato half cut side down into the cheese mixture until coated.
8: Bake potatoes for 25-26 minutes.
9: Remove from the oven and let potatoes rest for 10 minutes.
10: Use a spatula to remove from the pan, break into pieces, and enjoy!
