Crispy Parmesan Spuds (Print Version)

# Ingredients:

01 - 1/4 cup unsalted butter, melted.
02 - 1 tablespoon garlic powder.
03 - 1 tablespoon dried parsley flakes.
04 - 1/2 teaspoon freshly cracked black pepper.
05 - 1 pound mini Yukon Gold potatoes, cut in half.
06 - 2 tablespoons olive oil.
07 - 1/2 teaspoon fine sea salt.
08 - 1 1/2 cups Parmigiano Reggiano cheese, grated fresh.

# Instructions:

01 - Turn your oven on to 425°F. Rinse the potatoes, slice them in half, and score diagonal lines on the flat sides.
02 - Combine potatoes with olive oil, parsley, garlic powder, sea salt, and black pepper to cover evenly.
03 - Blend melted butter with grated Parmesan to form a paste, then smooth it over the bottom of a baking dish.
04 - Lightly press the cut sides of the potatoes into the cheese mix on the baking dish.
05 - Cook for 25-26 minutes. Take out and let sit for 10 minutes so the cheesy layer becomes crisp.

# Notes:

01 - Cutting lines into the potatoes helps them soak up the flavors better.
02 - Always use freshly grated Parmesan for the best taste.
03 - Letting it sit after baking helps give the cheese an amazing crunch.

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