Roasting small potatoes on a bed of parmesan cheese is a guaranteed winning side dish for any meal. These potatoes end up super crispy and fluffy on the inside. Always a hit!
Preheat oven to 425˚F. Bring a medium pot of salted water to a simmer.
Halve the potatoes and boil in salted water for 10 minutes. This will par-cook the potatoes. Drain the potatoes and let them cool slightly.
Line a baking sheet with parchment paper and cover the parchment paper completely with grated Parmesan cheese.
Place the boiled potatoes cut-side down on the Parmesan layer. Drizzle the potatoes with olive oil and sprinkle with seasoning mix (salt, pepper, garlic powder, paprika).
Bake the potatoes for 20 minutes at 425˚F until they are tender and the parmesan is very crispy and browned around the edges. They might need 5 extra minutes depening on size and other conditions.
Remove the potatoes from the oven and use a good spatula to scrape the potatoes off the parchment paper (they shouldn't stick). Serve the potatoes while warm.