Oh....these are so good!
Fingerling Potatoes with a Crunchy Parmesan Crust: (for 4 people)
16 fingerling potatoes, cut in half
1/2 stick of butter
4 oz. freshly grated Parmesan cheese (or more!, I also used Romano-delicious)
This is Pecorino Romano since this is the strongest flavored cheese I had in the fridge.
Melt the butter in 400 degree oven, using a 9x13 glass pan. When the pan is hot and the butter is melted, sprinkle the cheese evenly over the bottom of the pan. Place the potatoes, cut side down, over the cheese. Season the skins with sea salt and black pepper.Bake for about 40 minutes.