Crispy Potatoes (Print Version)

# Ingredients:

01 - Unsalted butter, melted (1/4 cup).
02 - Dried parsley (1 tablespoon).
03 - Garlic powder (1 tablespoon).
04 - Freshly shredded Parmigiano Reggiano (1 1/2 cups).
05 - Sea salt (1/2 teaspoon).
06 - Ground black pepper (1/2 teaspoon).
07 - Olive oil (2 tablespoons).
08 - Yukon Gold potatoes, mini size, cut in half (1 pound).

# Instructions:

01 - Set your oven to 425°F. Rinse the potatoes, cut them in half, and carefully score crisscross lines on the flat side.
02 - Use a bowl to mix the potatoes with salt, pepper, parsley, olive oil, and garlic powder until they’re well covered.
03 - Combine melted butter with shredded parmesan in a bowl. Spread this mixture across the base of your baking pan.
04 - Put the potatoes into the cheesy mixture with the flat side down and gently press them in.
05 - Bake for about 25-26 minutes. Then, let them cool for 10 minutes so the cheesy layer firms up before serving.

# Notes:

01 - Scoring helps the seasoning soak in better.
02 - For the ultimate taste, stick with freshly grated parmesan.
03 - Don't skip cooling time—it allows the cheese to crisp up.

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