Ingredients:

  • 1.5 lbs mini potatoes (Dutch Yellow, Baby Yukon Gold, or Fingerling)
  • 2 tbsp extra virgin olive oil
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 3 cloves garlic, minced
  • 1 tsp dried rosemary or thyme
  • 1/2 tsp smoked paprika
  • 2 tbsp grated Parmesan cheese

Instructions:

  1. Preheat the oven to 220°C (425°F). Note: This ensures the pan is hot the moment the potatoes hit the surface.
  2. Wash and thoroughly dry the mini potatoes. Note: Surface moisture is the enemy of crispiness; use a clean kitchen towel.
  3. Slice each potato exactly in half lengthwise. Do this until you have a mountain of uniform, flat sided spuds.
  4. Toss the halved potatoes in a large bowl with olive oil, salt, pepper, and smoked paprika. Stir until the potatoes look vibrant and orange.
  5. Arrange the potatoes on the baking sheet, placing every single one strictly cut side down. Ensure they are not touching to allow air circulation.
  6. Roast for 20 minutes until you hear a faint sizzling sound and the edges look dark.
  7. Remove the tray and quickly sprinkle with minced garlic, dried herbs, and Parmesan. Don't flip them yet!
  8. Return to the oven for 5-10 minutes until the bottoms are a deep, bold golden brown.
  9. Rest for 2 minutes on the pan. This allows the crust to set so it doesn't stick to the metal.
  10. Scrape them off the pan with a metal spatula and serve immediately while they still crackle.