Ingredients:

  • 680g Mini Gold or Red Potatoes
  • 45ml Extra Virgin Olive Oil
  • 5ml Sea Salt
  • 2.5ml Freshly cracked black pepper
  • 5ml Garlic Powder
  • 2.5ml Smoked Paprika
  • 15ml Fresh Rosemary, finely minced
  • 25g Grated Parmesan Cheese

Instructions:

  1. Preheat the oven to 200°C (400°F). Scrub the potatoes thoroughly and pat them bone-dry with a towel to ensure maximum crispiness.
  2. Slice each mini potato exactly in half. In a large mixing bowl, toss the potato halves with olive oil, salt, pepper, garlic powder, smoked paprika, and minced rosemary until fully coated.
  3. Place the potatoes on a heavy-duty rimmed baking sheet with the cut-side facing down. Ensure they are not overcrowded to allow for proper air circulation.
  4. Roast for 20 minutes undisturbed. Use a thin metal spatula to flip the potatoes, sprinkle with Parmesan cheese if desired, and roast for an additional 10 minutes until a deep mahogany crust forms.