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INGREDIENTS:

•1/2 Cup finely grated Parmesan cheese with a sand consistency [don’t use shredded or Microplaned Parmesan cheese].
•1/2 Tsp. garlic powder.
•1/4 Tsp. paprika.
•1/2 Tsp. dried oregano.
•3/4 Tsp. kosher salt.
•3/4 Tsp. freshly ground black pepper.
•2 Tbsps. olive oil.
•1 1/2 lbs. baby potatoes, halved [1.5 2-inch diameter, approx 20 to 22 potatoes].

 FOR DIPPING (optional):
•Tour cream or Greek yogurt [or a half and half mixture].
•Thopped scallions or chives.

 INSTRUCTIONS:

-Preheat oven to 400°F.In small bowl, combine grated cheese, garlic powder, paprika, oregano ,salt and pepper, stirring with fork until mixed.
-Pour olive oil into 9×13-glass baking dish. Tilt dish around until olive oil evenly coats entire bottom.
-Carefully and evenly sprinkle cheese mixture over bottom of pan…{Don’t dump it in and then try to spread it out. Once it touches the olive oil ,it becomes almost impossible to spread the cheese out evenly it will clump. It works better to sprinkle slowly and evenly over the entire surface so that no spreading is necessary…)
-Arrange potatoes in a single layer, cut side down, on top of cheese mixture. Press down to insure potatoes are flat and in contact with cheese layer.
-Bake for 30 to 40mins, or until cheese is browned and potatoes are soft when pressed or pierced with fork…Remove from oven and leave potatoes to rest in pan for 5mins. Remove potatoes from pan using a small spatula, being careful to keep the cheese layer intact on the cut side of potato.{Use a paring knife to cut cheese between the potatoes, if necessary}.
-Arrange on serving platter cheese side up.Serve with sour cream or Greek yogurt,{or a half and half },mixture sprinkled with chopped scallions or chives, if desired.
-TO REHEAT LEFTOVERS: *Place potatoes cheese side up in a med-hot non-stick skillet to heat the bottom side. In 1 to 2mins, flip them over with tongs cheesy side down–and cook another 1 to 2 mins until heated and crispiness is restored. Be careful not to let them burn; they reheat quickly…

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