- 1½ pounds small potatoes, such as Yukon gold, red bliss, or fingerlings
- Surya Salt or kosher salt
- 4 tablespoons extra virgin olive oil, divided
- 1 cup (85g) grated Parmigiano-Reggiano cheese
- 1½ tablespoons Everything Grill
Ingredients
Methods
- Preheat the oven to 400°F.
- Meanwhile, place the potatoes in a pot of abundantly salted water (you want it to taste like the sea — this is your chance to season the potatoes from the inside out!). Cover, place over medium-high heat, and bring to a boil. Reduce the heat to medium, and cook until the potatoes are cooked through and easily pierced with a paring knife. Drain and return the potatoes to the hot pot they were cooked in, off the heat (this will help any residual water on the outside of the potatoes to steam off).
- While the potatoes are cooking, prepare the pan. Drizzle 3 tablespoons olive oil over a rimmed, quarter sheet pan, and then sprinkle with an even layer of parmesan cheese. Sprinkle 1 tablespoon of the Everything Grill over the cheese.
- Take one boiled potato at a time, place it on top of the cheese, and smash it with the bottom of a glass (you can use your palm, but the potatoes are hot!). Repeat with the remaining potatoes, tetrising them onto the pan. Brush the remaining 1 tablespoon olive oil onto the potatoes and sprinkle with the remaining 1½ teaspoons Everything Grill. Roast until the cheese is melted and golden and the tops of the potatoes are lightly browned, 30 to 40 minutes.
- To serve, use a spatula to flip the potatoes over, revealing their crispy cheesy side, or transfer to a serving plate. Finish with a sprinkling of flaky sea salt, if desired, and enjoy hot or warm.
