Parmesan Potatoes

Name: Parmesan Potatoes
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Ingredients: 3 tablespoons unsalted butter, melted; 1/2 cup pre-grated Parmesan cheese (the pre-grated stuff sticks better); 1 1/2 pounds baby Yukon Gold potatoes, halved; Kosher salt and freshly ground pepper

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Level: Easy

Total: 45 min
Active: 15 min

Yield: 4 to 6 servings

“The best part about these is the addictive caramelized cheese that bakes directly into the potatoes.”

Level: Easy

Total: 45 min
Active: 15 min

Yield: 4 to 6 servings

Ingredients

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3 tablespoons unsalted butter, melted

1/2 cup pre-grated Parmesan cheese (the pre-grated stuff sticks better)

1 1/2 pounds baby Yukon Gold potatoes, halved

Kosher salt and freshly ground pepper

Directions

Preheat the oven to 400 degrees F. Take a rimmed baking sheet and brush the entire bottom and sides with half (1 tablespoon plus 1 1/2 teaspoons) of the melted butter. Sprinkle the pre-grated Parmesan in an even layer over the melted butter to cover the entire bottom.
In a large bowl, toss the potatoes with the remaining 1 tablespoon plus 1 1/2 teaspoons melted butter and season with salt and pepper. Press the cut side of the halved potatoes onto the Parmesan, slightly spacing them out. Do not move the potatoes once placed down—this will compromise the magic.
Roast the potatoes until they are fork-tender and the cheese is golden brown, about 30 minutes. Let cool and then remove with a fish spatula or, if you can, gently turn out in one intact potato piece.