Ingredients:

  • 1.5 lbs Yukon Gold potatoes
  • 2 tbsp extra virgin olive oil
  • 0.5 cup finely grated parmesan cheese
  • 4 tbsp unsalted butter, melted
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 0.5 tsp fine sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Wash and thoroughly dry the potatoes.
  2. Slice the potatoes in half lengthwise. Using a sharp paring knife, score the cut side of each potato in a 1/8-inch diamond pattern, being careful not to cut through the skin.
  3. In a small mixing bowl, combine the melted butter, olive oil, finely grated parmesan, garlic powder, paprika, salt, pepper, and dried herbs. Stir until it forms a thick, spreadable paste.
  4. Spread the parmesan paste directly onto a large rimmed baking sheet in a thin, even layer.
  5. Press each potato half, cut-side down, firmly into the parmesan paste to ensure maximum contact.
  6. Roast for 35 minutes or until the cheese crust is deep golden brown and the potatoes are tender when pierced with a fork.