Crispy Garlic Potatoes (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 1/2 cups Parmigiano Reggiano, freshly grated
02 - 1/4 cup unsalted butter, melted
03 - 2 tablespoons olive oil
04 - 1 pound mini Yukon Gold potatoes, split in half

→ Seasonings

05 - 1 tablespoon garlic powder
06 - 1 tablespoon dried parsley
07 - 1/2 teaspoon ground black pepper
08 - 1/2 teaspoon sea salt

# Instructions:

01 - Turn the oven on to bake at 425°F to get it ready.
02 - Rinse the potatoes, then cut them in half. Make crisscross marks on the flat side with a knife.
03 - Combine the potato halves with olive oil, parsley, garlic powder, sea salt, and black pepper in a mixing bowl. Coat well.
04 - Blend the grated Parmigiano Reggiano and melted butter together into a thick spread. Spread it flat on the base of a big baking dish.
05 - Set the potatoes cut-side down into the cheesy mix, pressing slightly.
06 - Bake for 25 to 26 minutes. Let them sit for 10 minutes so the cheese sets up nice and firm.
07 - Carefully lift out the potatoes with a spatula and enjoy while they’re warm.

# Notes:

01 - These potatoes come out with an amazing golden, crispy, cheesy layer on bottom.
02 - Cheese needs the resting time to settle properly.
03 - For top-notch taste, stick with authentic Parmigiano Reggiano cheese.

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