Ingredients:

  • 1.5 lbs Baby Yukon Gold potatoes, halved
  • 2 tbsp Extra virgin olive oil
  • 1 tsp Kosher salt
  • 1/2 tsp Coarsely ground black pepper
  • 1/2 cup Finely grated Parmesan cheese
  • 4 tbsp Unsalted butter, melted
  • 4 cloves Garlic, minced into a fine paste
  • 1 tsp Dried oregano
  • 1/2 tsp Smoked paprika
  • 2 tbsp Fresh parsley, finely chopped

Instructions:

  1. Preheat your oven to 200°C. Note: A hot oven is crucial for immediate fat activation.
  2. Halve the potatoes lengthwise to create a large flat surface area.
  3. Score the flesh in a 3 mm deep diamond pattern using a paring knife. until you see a clear grid.
  4. Mix the slurry by combining 4 tbsp melted butter, 1/2 cup parmesan, minced garlic, oregano, and smoked paprika.
  5. Spread the paste onto a rimmed baking sheet in a thin, even layer about the size of your potato batch.
  6. Press potatoes down firmly into the cheese mixture, scored side first. until they feel anchored.
  7. Drizzle olive oil over the skins and season with 1 tsp salt and 1/2 tsp pepper.
  8. Roast for 35 minutes at the center rack position. until the cheese base is mahogany colored.
  9. Rest on the tray for 5 minutes without moving them. Note: This allows the cheese to harden.
  10. Garnish with parsley and lift gently with a metal spatula to serve. If you are looking for another way to use up your garden herbs, you might want to try this [Chicken Spinach Mushroom recipe](https://gistrecipe.com/recipes/chicken-spinach-mushroom-recipe/) on a different night — it has that same garlic forward profile that we love here.