Ingredients

• 1 1/2 lbs. fingerling potatoes, about 30 potatoes
• 3 Tbsp. olive oil
• 1 tsp. kosher salt
• 1 tsp. smoked paprika
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/4 tsp. freshly ground black pepper
• 2 oz. Parmesan cheese, about 1 cup
• 6 sprigs fresh parsley, stemmed and chopped

Directions

1. Arrange a rack in the middle of the oven and heat the oven to 400°F.
2. Cut 1 1/2 pounds fingerling potatoes in half lengthwise. Place in a roasting pan or rimmed baking sheet. Drizzle with 3 tablespoons olive oil. Sprinkle with 1 teaspoon kosher salt, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper. Toss to combine. Arrange the potatoes in single layer cut-side down.
3. Roast until the bottoms are starting to turn golden-brown, about 30 minutes.
4. Meanwhile, finely grate 2 ounces Parmesan cheese (about 1 lightly packed cup). Pick the leaves from 5 to 6 fresh parsley sprigs and finely chop until you have about 2 tablespoons.
5. Carefully flip over each potato with tongs or a thin metal spatula so they are now cut-side up. Sprinkle the Parmesan over the potatoes. (It’s OK if some fall onto the pan.) Roast until the potatoes are cooked through and the cheese is crisp and golden-brown, about 10 minutes more. Sprinkle with the parsley before serving.

http://www.lynnandruss.com