Ingredients:

  • 4 medium russet potatoes (approximately 8 oz/225g each), scrubbed
  • 4 tablespoons olive oil, divided
  • 1/2 cup grated Parmesan cheese (approximately 50g), finely grated and packed
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary, crushed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Scrub potatoes and pierce each several times with a fork.
  2. Place potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10-15 minutes, or until just slightly tender when pierced with a fork.
  3. Drain potatoes and let cool slightly until you can handle them. Using a sharp knife, score each potato lengthwise and crosswise, making shallow cuts (about ¼ inch deep) in a diamond pattern.
  4. In a small bowl, combine Parmesan cheese, minced garlic, rosemary, salt, pepper, and 2 tablespoons of olive oil. Mix well.
  5. Brush the potatoes with the remaining 2 tablespoons of olive oil, ensuring to get it into the cuts. Generously sprinkle the Parmesan mixture over the potatoes, pressing it into the scored lines.
  6. Place potatoes on a baking sheet and bake for 40-50 minutes, or until golden brown and the Parmesan crust is crispy. Check halfway through – if browning too quickly, loosely tent with foil.
  7. Let potatoes rest for a few minutes before serving.