Potato it up!

I'm terrible at using up a bag of potatoes before they get musty and nasty. Often I'll get a bag to make a roast or something else and forget they are in the canister until I can't figure out where the funk is coming from in the kitchen - almost always the potato bin. We decided to have steak for dinner - from our wonderful Wisconsin cow - and I figured it was a good chance to use up those potatoes. I found this recipe and realized I had no parmesan so Andy grabbed some on his way home. I ended up doubling the recipe since I had more than a pound of potatoes. When I took them out of the oven we were a tad worried how much oil/butter was in the pan, but giving them a 10 minute set, the potatoes absorbed it all and they made very decadent delicious potatoes! These are not potatoes I'd make on the daily - but certainly for special occasions, potato it up!

Crispy Garlic Parmesan Crusted Potatoes
1 Pound Mini Yukon Gold Potatoes, halved
2 Tablespoons Olive Oil
1 Tablespoon Dried Parsley
1 Tablespoon Garlic Powder
½ Teaspoon Sea Salt
½ Teaspoon Ground Black Pepper
¼ Cup Unsalted Butter, melted
1 ½ Cups Parmigiano Reggiano, freshly grated

Instructions
To make these potatoes, start by preheating your oven to 425 F.
Next, wash the potatoes and cut them in half.
Then, take your knife and "score" the potatoes by cutting diagonal lines alongside the cut-side of each potato.
Transfer the cut potatoes to a large bowl and add in the olive oil, parsley, garlic powder, sea salt, and black pepper. Toss until the potatoes are fully coated in the oil and seasonings.
Next, grate the parmigiano reggiano into a bowl and pour the melted butter on top. Mix them together until a thick paste forms.
Transfer the paste to a large baking dish and use a spoon or spatula to spread it out evenly across the bottom of the dish.
Then, transfer the potatoes to the baking dish and place them cut-side down, pressing them into the cheese mixture. Repeat until all of the potatoes are in the dish.
Finally, bake the potatoes for 25-26 minutes.

Once they're done, remove them from the oven and allow the potatoes to rest for 10 minutes, until the cheese hardens.

Then, use a spatula to remove the potatoes from the pan, serve, and enjoy!