Ingredients:

  • 1.5 lbs baby gold or red potatoes, halved
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 tbsp unsalted butter, melted
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, toss the halved potatoes with olive oil, salt, and pepper until evenly coated.
  3. Line a large rimmed baking sheet with parchment paper. Pour the melted butter across the center of the pan and sprinkle the grated Parmesan cheese and minced garlic evenly over the butter, spreading it into a thin layer with a spoon.
  4. Press the potatoes, cut-side down, firmly into the cheese and butter mixture, spacing them evenly.
  5. Bake for 35–40 minutes until the edges are deep golden brown.
  6. Optional: Broil for 1–2 minutes if a deeper mahogany crust is desired.
  7. Allow the potatoes to rest for 5 minutes to let the cheese crust set before serving.