Ingredients:

  • 1.36 kg (3 lbs) Baby Gold potatoes
  • 1 tbsp (15g) Sea salt
  • 1/2 tsp (3g) Baking soda
  • 60 ml (1/4 cup) Extra virgin olive oil
  • 45g (3 tbsp) Unsalted butter, melted
  • 60g (1/2 cup) Parmesan cheese, finely grated
  • 4 cloves Garlic, minced
  • 1 tsp (2g) Onion powder
  • 1/2 tsp (1g) Black pepper, freshly cracked
  • 15g (1/4 cup) Fresh Italian parsley, finely chopped

Instructions:

  1. Place potatoes in a large pot and cover with cold water. Add salt and baking soda. Bring to a boil, then simmer for 15–20 minutes until fork-tender. Drain and steam dry for 5 minutes.
  2. Preheat oven to 220°C (425°F). Line baking sheets with parchment paper. Place potatoes on the sheet and use the flat bottom of a glass to gently press each until 1/2 inch thick.
  3. Whisk olive oil, melted butter, onion powder, and pepper in a small bowl. Brush mixture over both sides of the potatoes. Roast for 25–30 minutes, flipping halfway through.
  4. Sprinkle minced garlic and grated Parmesan over each potato. Return to the oven for 5–8 minutes until the cheese is golden brown and fragrant.
  5. Garnish with fresh parsley and optional red pepper flakes before serving.