Cheesy Potsticker Roast Potatoes

Notes from Nourishible editors

Written by our recipe team from the video and the method above.

• Technique · Step 4: Set each potato cut-side-down in the butter and parmesan and leave it be; the cheese only crisps onto the cut face if it stays in contact with the dish.
• Technique · Step 7: To lift the crust out whole, slide a thin spatula under each potato rather than pulling it up by hand.
• Our take: Parmesan is already salty and goes in both under and over the potatoes, so taste before adding more salt.
• Swap: Another hard, finely grated cheese such as pecorino can stand in for the parmesan; it does the same crisping job.
• Scaling · Step 4: Keep the potatoes in a single layer, cut-side-down; if you double it, use a second baking dish, because a crowded dish steams the potatoes instead of crisping the cheese.