Parmesan Roasted Petite Yukon Gold Potatoes

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I love roasting potatoes.  That crispy golden brown action that takes place when you cook potatoes at a high heat with some butter just makes my day.  These potatoes are tiny Yukon Golds.  They have a thin skin that you don’t have to peel, and a naturally buttery yellow flesh.  They are firm enough to hold up to high heat when roasted.

To make these roasted potatoes, I first boiled them in water for 10 minutes.

Then I waited until they were cool enough to handle, and sliced them almost all the way through leaving the skin intact on one side.

Then I gently pressed them flat so they would fan out and topped them with butter, parsley and Parmesan cheese.  And by Parmesan cheese, I mean the cheap powdery kind.  Real fancy, right?

Into a 400 degree oven they go for 20-30 minutes until they are nice and crisp on the outside, but tender inside.

A little twist on your average potato, and they only need a few ingredients you probably have on hand anyway.  This is the kind of potato that can hold it’s own next to a nice, juicy steak.

Simple and rustic.

Yum.

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