Parmesan Crusted Potatoes (Print Version)

# Ingredients:

01 - 1 and a half cups Parmigiano Reggiano, grated fresh.
02 - 1 pound small Yukon Gold potatoes, sliced in half.
03 - 2 tablespoons of olive oil.
04 - 1 tablespoon garlic powder.
05 - 1 tablespoon dried parsley flakes.
06 - 1/4 cup unsalted butter, melted.
07 - 1/2 teaspoon black pepper, freshly ground.
08 - 1/2 teaspoon fine sea salt.

# Instructions:

01 - Set your oven to 425°F. Wash the potatoes, cut them in half, and score crisscross marks on the flat sides.
02 - Mix the halved potatoes with the olive oil, parsley, garlic powder, salt, and pepper. Make sure each piece gets coated.
03 - Combine the melted butter and Parmesan into a paste, then spread it across the bottom of your baking dish.
04 - Gently push the cut sides of the potatoes into the cheesy mix in the dish.
05 - Bake for about 25–26 minutes, then let it cool down for 10 minutes to let the cheese set.

# Notes:

01 - Scoring helps the potatoes absorb flavors better.
02 - Always use parmesan that’s freshly grated.
03 - Letting it rest ensures a crunchy layer.

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