Ingredients
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1/4 cup (60 milliliters) olive oil, divided
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1 cup (150 grams) finely ground Parmesan cheese
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1/4 cup (32 grams) breadcrumbs
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1/4 cup (25 grams) very finely chopped parsley, divided
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1/2 teaspoon (3 grams) garlic powder
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1 teaspoon (5 grams) kosher salt, divided
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1/2 teaspoon (3 grams) freshly ground black pepper
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1.4 kilograms baby potatoes, halved
Directions
- Heat oven to 400°F (205°C). Coat rimmed baking sheet with 3 tablespoons (45 milliliters) of olive oil; set aside.
- Combine Parmesan cheese, breadcrumbs, two tablespoons (eight grams) of parsley, garlic powder, 1/2 teaspoon (three grams) of salt and black pepper in a small bowl. Scatter mixture evenly on prepared sheet and nestle in baby potatoes, cut side down. Drizzle with remaining olive oil and season with remaining salt.
- Roast until potatoes are tender and Parmesan mixture is golden and crispy, about 30 to 35 minutes. Cool potatoes for five minutes. Use a knife or metal spatula to cut through cheese crust and remove potatoes to a serving dish. Scatter with remaining parsley.
