¼ cup grated fresh Parmesan cheese
¼ tsp Penzeys Black & Red seasoning (You can substitute 1/8 tsp each black pepper & cayenne, or tweak the proportions to suit your heat preferences.)
¼ tsp garlic powder
¼ tsp kosher salt
⅛ tsp dried rosemary
1 Tbsp olive oil
½ pound baby potatoes (about 10)
PoTastys
Ingredients
¼ cup grated fresh Parmesan cheese
¼ tsp Penzeys Black & Red seasoning (You can substitute 1/8 tsp each black
pepper & cayenne, or tweak the proportions to suit your heat preferences.)
¼ tsp garlic powder
¼ tsp kosher salt
⅛ tsp dried rosemary
1 Tbsp olive oil
½ pound baby potatoes (about 10)
Directions
1.) Preheat oven to 400°F. Run the first 5 ingredients (Parmesan through rosemary) through your Mini-Mate (or small food processor) until the cheese is fine & crumbly and everything is well-mixed.
2.) Pour the olive oil into a shallow glass baking dish (I used an 8″x 8″), and tilt it around until the bottom of the dish is evenly coated. Sprinkle the cheese & spice mixture evenly over the oil.
3.) Wash the spuds, and cut them in half. Press them cut side down into the dish, without letting them overlap.
4.) Bake for 30 minutes, or until potatoes are tender & cheese is browning. Remove from oven, and let sit for about 5 minutes before serving. Use a small spatula to carefully remove them from the baking dish, so the crusty cheese stays attached to the spuds. If they’re stuck together, use a sharp knife to cut the cheese between.
