Ingredients:

  • 1.5 lbs mini red potatoes, halved
  • 1 tsp baking soda
  • 1 tbsp kosher salt
  • 3 tbsp extra virgin olive oil
  • 1 tsp dried rosemary
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp cracked black pepper
  • 1/4 cup finely grated Parmesan cheese
  • 1 tbsp freshly chopped parsley

Instructions:

  1. Bring a large pot of water to a boil. Add the salt and baking soda. Drop in the halved red potatoes and boil for 8–10 minutes until the edges are softened but the centers remain firm.
  2. Drain the potatoes thoroughly and allow them to sit for 2 minutes to let excess steam escape, ensuring the surface is dry.
  3. Put the potatoes back in the pot. Drizzle with 3 tbsp EVOO and add the rosemary, smoked paprika, garlic powder, and cracked black pepper. Put the lid on and shake them vigorously for 5 seconds until the edges look fuzzy and mashed.
  4. Spread the potatoes in a single layer on a preheated heavy-duty baking sheet. Roast at 425°F (220°C) for 20 minutes.
  5. Use a spatula to flip the potatoes. Sprinkle the 1/4 cup Parmesan over the top.
  6. Roast for another 10-15 minutes until they are deep golden brown and crackling.
  7. Remove from the oven and immediately toss with fresh parsley while the oil is still sizzling.