Crispy Garlic Potatoes (Print Version)

# Ingredients:

01 - 1 pound of Mini Yukon Gold Potatoes, sliced in half.
02 - 2 tablespoons of olive oil.
03 - 1 tablespoon of dried parsley.
04 - 1 tablespoon of garlic powder.
05 - 1/2 teaspoon of ground black pepper.
06 - 1/2 teaspoon of sea salt.
07 - 1/4 cup of melted unsalted butter.
08 - 1 1/2 cups of freshly shredded Parmigiano Reggiano.

# Instructions:

01 - Turn on your oven to 425°F. Clean the potatoes, cut them in half, and score crisscross marks on the flat sides.
02 - Mix up the potatoes with olive oil, garlic powder, parsley, salt, and pepper. Coat them thoroughly.
03 - Combine melted butter and grated parmesan in a bowl to form a spreadable mixture. Lay it out evenly in your baking dish.
04 - Set the potatoes into the cheesy butter mix, flat sides facing down. Press gently so they stick.
05 - Put the dish in the oven for about 25-26 minutes. Once done, let it cool for 10 minutes so the cheese crisps up before you enjoy.

# Notes:

01 - Scoring the potatoes lets the flavors soak in better.
02 - Using freshly grated parmesan really makes a difference.
03 - Letting it sit helps the cheese get nice and crispy.

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