Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) sea salt, plus more to taste
  • ½ tsp (2.5g) black pepper, freshly ground
  • ¼ cup (25g) grated Parmesan cheese, finely grated
  • 2 tbsp (30g) unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)

Instructions:

  1. Place potato chunks in a large pot, cover with cold water, and bring to a boil. Boil until slightly tender but not fully cooked – about 8-10 minutes.
  2. Drain the potatoes in a colander. Return them to the pot and gently shake the pot to rough up the edges of the potatoes.
  3. In a small bowl, combine the grated parmesan cheese, melted butter, minced garlic, rosemary, salt, and pepper.
  4. Transfer the roughed-up potatoes to the roasting pan. Drizzle with olive oil and toss to coat. Then, evenly sprinkle the parmesan mixture over the potatoes.
  5. Roast in a preheated oven at 400°F (200°C) for 35-45 minutes, flipping the potatoes halfway through, or until golden brown and crispy on all sides.
  6. Remove from the oven, let rest for a few minutes, and serve immediately. Season with additional salt and pepper to taste. These parmesan crusted potatoes are best served hot.