Golden Crunch: Crispy Parmesan Roasted Potatoes

Ingredients

Main Ingredients

• 1.5 pounds (≈ 680 g) baby Yukon Gold potatoes, halved
• 3 tablespoons extra‑virgin olive oil
• ½ cup finely grated Parmesan cheese

Seasonings & Aromatics

• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
• ½ teaspoon coarse sea salt
• ¼ teaspoon freshly ground black pepper

Finishing Touches

• 2 tablespoons fresh parsley, finely chopped
• Extra grated Parmesan for serving

Instructions

Coating & Seasoning

1. Mix the dry ingredients. In a small bowl combine grated Parmesan, smoked paprika, garlic powder (or fresh garlic), sea salt, and black pepper. Stir until evenly distributed; the cheese will act as both flavor and a light flour substitute for crispness.
2. Enrobe the potatoes. Sprinkle the dry mixture over the oiled potatoes, tossing gently until each piece is uniformly coated. The mixture should cling lightly—if it seems dry, drizzle a touch more olive oil. This step creates the golden crust that defines the dish.
3. Arrange on a baking sheet. Line a rimmed baking sheet with parchment paper. Spread the potatoes in a single layer, skin side down, leaving a small gap between pieces. Overcrowding traps steam and prevents the desired crunch.