Ingredients

1 kg (2.2 lbs) baby potatoes or fingerling potatoes, halved lengthwise
3 tbsp olive oil (or melted butter)
1/2 cup grated Parmesan cheese
2 cloves garlic, minced (optional for extra flavor)
1 tsp paprika (smoked or sweet)
1 tsp dried Italian herbs or thyme/rosemary
Salt and freshly ground black pepper, to taste
2 tbsp chopped fresh parsley, for garnish
Optional: pinch of chili flakes or lemon zest for extra zing

Directions

Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper or lightly grease it.

Wash and dry the potatoes thoroughly (no need to peel). Cut them in half lengthwise for a flat, crispy surface. Pat the cut side dry with paper towels to remove excess moisture.

In a small bowl, mix together the Parmesan cheese, Paprika, Italian herbs, salt, and pepper, Optional: garlic, chili flakes, or lemon zest

Pour olive oil or melted butter evenly over the baking tray. Sprinkle the Parmesan herb mixture evenly across the oiled surface.

Place each potato cut side down on the cheese mixture. Press gently to ensure full contact.

Bake for 35–45 minutes, until the bottoms are deeply golden and crisp. Do not flip or move the potatoes while baking.

Let cool for 5–7 minutes after baking. Gently loosen each potato with a spatula to preserve the crust.

Sprinkle with chopped fresh parsley. Serve immediately with sour cream, aioli, or garlic yogurt dip.