Ingredients:

  • 1.5 lb small potatoes (Red Bliss, Fingerling, or Yukon Gold)
  • 3 tbsp extra virgin olive oil
  • 1 tsp fine sea salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried herbs
  • 2 tbsp grated Parmesan cheese

Instructions:

  1. Preheat your oven to 425°F (218°C) and place an empty rimmed baking sheet inside to heat up.
  2. Wash and thoroughly dry the potatoes, then halve them lengthwise.
  3. In a large mixing bowl, toss the halved potatoes with 3 tbsp olive oil, 1 tsp sea salt, 0.5 tsp black pepper, 1 tsp garlic powder, and 1 tsp dried herbs until evenly coated.
  4. Carefully remove the hot baking sheet from the oven using heavy duty mitts.
  5. Arrange the potatoes cut side down in a single layer, ensuring they do not touch. Listen for that immediate sizzle.
  6. Roast for 25 minutes without flipping until the cut sides are deep mahogany and crispy.
  7. Check the doneness by poking one with a fork; it should slide in with zero resistance.
  8. Remove from the oven and immediately toss with 2 tbsp grated Parmesan cheese while they are still screaming hot.
  9. Serve immediately while the skins are at their absolute peak of crispness.