Crispy Herbed Parmesan Potatoes

By Leite's Culinaria

Ingredients

3/4 cup grated Parmigiano-Reggiano cheese
1 teaspoon dried Italian herbs
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
Salt and freshly ground black pepper
Olive oil
1 1/2 pounds new potatoes (about 24) (halved or quartered, if large (each piece should be about 1 inch 25 mm))

Prep Time20mins
Cook Time35mins
Servings4

Instructions

Set the oven rack to the middle position and crank the heat to 400°F (200°C).

In a small bowl, mix the cheese, herbs, garlic and onion powders, a generous pinch of salt, and a few grinds of black pepper.

Lightly coat the bottom of a 9 by 13-inch (23-by 33-cm) baking dish with olive oil and evenly cover the dish with the cheese mixture. TESTER TIP: Using a glass baking dish for these potatoes will allow you to keep an eye on the color of the cheese as they cook.

Press the potatoes, cut side down, into the cheese mixture. Drizzle the backs of the potatoes with 1 to 2 tablespoons oil and season with salt and pepper.

Roast the potatoes until softened and the cheese is golden brown, 30 to 35 minutes. Take care not to cook for too long or the Parmesan may turn bitter.

Transfer to a rack and let cool for 5 minutes. Using a sharp knife, cut between the potatoes, if needed, to release them, and pile into a warm serving bowl.