Cheesy Potsticker Roast Potatoes

• baby potatoes, halved (a mix of small and larger ones)
• oil, for tossing the potatoes (amber-coloured; exact type not identifiable on screen)
• salt and pepper, likely salt and/or pepper; exact contents not identifiable
• butter, melted
• parmesan, finely grated (used both in the base layer and as a garnish)

Steps

1. 1.Halve baby potatoes, sorting the smaller ones from the larger ones before cutting.0:05
2. 2.Toss the potato halves in a bowl with oil and seasoning.0:10
3. 3.Melt butter and mix in finely grated parmesan to form a cheese mixture.0:15
4. 4.Pour the butter-parmesan mixture into a baking dish and arrange the potato halves cut-side-down on top.0:17
5. 5.Sprinkle a little more grated parmesan over the potatoes.0:19
6. 6.Roast until the potatoes are golden and the cheese underneath crisps into a crust stuck to the cut side.0:21
7. 7.Lift the potatoes out cut-side-up, bringing the crisp cheese crust with them ('potsticker' style).0:23
8. 8.Plate, garnish with a little extra grated parmesan, and serve.0:27