Small potatoes are boiled until tender, gently flattened and roasted until their edges turn crisp. Parmesan adds a savory crust during the final minutes. They make a satisfying side with a soft center and lots of golden corners.
Serves 4 • Prep: 15 minutes • Cook: 50 minutes
Ingredients
- 1½ lb (680 g) small baby potatoes
- 3 tablespoons olive oil, divided
- ¾ teaspoon salt, plus more for boiling water
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ⅓ cup finely grated Parmesan
- 1 tablespoon chopped parsley
Instructions
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