© 2026 ABC News

Makes 6-8 servings⁣

Ingredients

1 pound mini Yukon Gold potatoes, halved⁣

2 tablespoons olive oil⁣

1 tablespoon dried parsley⁣

1 tablespoon garlic powder⁣

1/2 tespoon salt⁣

1/2 teaspoon ground black pepper⁣

1/4 cup unsalted butter, melted⁣

1 1/2 cups freshly grated Parmigiano-Reggiano⁣

⁣

Directions

Preheat oven to 425 F.

Wash potatoes and cut them in half. Then, take a sharp knife and score them into a diamond shape.

Transfer the potatoes to a large bowl and toss with olive oil, parsley, garlic powder and salt. Set aside.

Next, grate the Parmigiano-Reggiano⁣. Pour melted butter on top and mix until you get a thick paste. Transfer the mixture to a large baking dish and spread into an even layer.

Take each potato half and press it into the cheese, cut side down. Repeat until all potatoes are in the dish.

Bake for 25-26 minutes. Remove from the oven. Let the potatoes rest for 10 minutes so the cheese hardens and then take a spatula and remove from the pan.

Break into pieces and enjoy!⁣

Recipe reprinted with permission courtesy of KaleJunkie.

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