Ingredients
Method
- Prepare the Oven and Pan: Preheat your oven to 400°F (200°C). Position an oven rack in the middle of the oven and line a rimmed baking sheet with parchment paper to ensure the cheese does not stick.
- Mix the Seasoning: In a large mixing bowl, whisk together the olive oil, grated garlic, kosher salt, black pepper, cayenne (if using), and chopped parsley until well combined.2 tablespoons olive oil, 3 garlic cloves, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/8 teaspoon cayenne, 1 tablespoon parsley
- Prep the Potatoes: Cut each baby potato in half. As you slice them, immediately add them to the olive oil mixture to prevent the cut sides from browning. Toss the potatoes thoroughly until every piece is coated in the garlicky oil.1 1/2 pounds yellow baby or new potatoes
- Add the Cheese: Sprinkle the finely grated Parmesan over the potatoes. Toss gently until the cheese is just distributed. Be careful not to over-mix, as you want the cheese to stick to the potatoes rather than clumping together at the bottom of the bowl.2 ounces Parmesan cheese
- Arrange for Roasting: Place the potatoes on the prepared baking sheet in a single layer, ensuring the cut sides are facing down. If there is any loose cheese left in the bowl, scrape it out and press it onto the flat sides of the potatoes.
- Roast to Perfection: Bake for 25 to 35 minutes, rotating the pan halfway through the cooking time. The potatoes are done when they are fork-tender and the Parmesan crust has turned a deep golden brown.
- Rest and Serve: Remove the pan from the oven and let the potatoes sit for about 5 minutes. This resting period allows the cheese to cool slightly and "set" into its signature crispy texture. Use a thin spatula to flip them over and serve immediately.
Notes
Use finely grated Parmesan with a pebbly texture rather than long shreds for the best crust. Ensure potatoes are placed cut-side down on the baking sheet to achieve the signature crispiness.