Ingredients:
6–8 small or medium potatoes (Yukon Gold or baby potatoes)
3 tablespoons olive oil or melted butter
3 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon onion powder
Salt and pepper to taste
2 tablespoons chopped parsley (for garnish)
🔪 Instructions:
- Preheat the oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it. - Prepare the potatoes:
Wash and cut the potatoes in half lengthwise. Score the cut sides lightly with a knife (making a crisscross pattern). This helps them absorb flavor and crisp up beautifully. - Season:
In a small bowl, mix olive oil (or butter), Parmesan, garlic powder, paprika, onion powder, salt, and pepper. - Coat and arrange:
Spread the seasoning mixture evenly on the baking sheet.
Place the potatoes cut side down on the mixture, pressing gently so they stick. - Bake:
Roast for 30–40 minutes, or until the bottoms are golden brown and crisp, and the insides are tender. - Serve:
Let them cool for a minute, then gently lift them with a spatula.
Sprinkle fresh parsley on top before serving.
🍽️ Tips:
For extra crispiness, use parboiled potatoes before baking.
Try adding a sprinkle of chili flakes or smoked paprika for a kick.
Serve with sour cream or garlic aioli for dipping.