Ingredients:

• 1 pound mini Yukon Gold potatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon dried parsley
• 1 tablespoon garlic powder
• ½ teaspoon sea salt
• ½ teaspoon ground black pepper
• ¼ cup unsalted butter, melted
• 1 ½ cups freshly grated Parmigiano Reggiano

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 425°F (220°C).
2. Prepare the Potatoes:
   • Wash the potatoes and cut them in half.
   • Use a knife to score the cut side of each potato with diagonal lines.
3. Season the Potatoes:
   • Place the halved potatoes in a large bowl.
   • Add olive oil, parsley, garlic powder, sea salt, and black pepper.
   • Toss until the potatoes are evenly coated.
4. Prepare the Cheese Paste:
   • Grate the Parmigiano Reggiano into a bowl.
   • Pour the melted butter over the grated cheese and mix until it forms a thick paste.
5. Assemble in a Baking Dish:
   • Spread the cheese paste evenly across the bottom of a large baking dish using a spoon or spatula.
6. Place Potatoes in Dish:
   • Place the potatoes cut-side down in the baking dish, pressing each one into the cheese mixture.
   • Continue until all the potatoes are in the dish.
7. Bake:
   • Bake the potatoes for 25–26 minutes.
8. Cool and Serve:
   • Once done, remove the potatoes from the oven and let them rest for 10 minutes until the cheese hardens.
   • Use a spatula to remove the potatoes from the dish, serve, and enjoy!

Nutrition