Sort ingredients
johnredbeard
QR Code
Listen
Pdf
Preheat your oven to 400°F (200°C).
Wash and halve the baby Yukon Gold potatoes. Pat them dry with a paper towel.
In a large bowl, combine the olive oil, melted butter, minced garlic, garlic powder, black pepper, red chili flakes, Italian seasoning and salt.
Add about one-third of the grated Parmesan cheese and mix until combined.
Add the halved potatoes to the garlic butter mixture and toss until every potato is evenly coated.
Spread the reserved grated Parmesan cheese evenly across the bottom of a parchment-lined baking sheet, creating a thin layer.
Arrange the potatoes over the Parmesan, cut-side down, pressing gently so the cut surfaces make good contact with the cheese.
Bake for 40–45 minutes, or until the potatoes are fork-tender and the Parmesan underneath has formed a deep golden, crispy crust.
While the potatoes are baking, whisk together the mayonnaise, honey, hot sauce, lemon juice, grated garlic, Dijon mustard, smoked paprika, chili flakes and salt until smooth.
Add water gradually until you reach your desired consistency.
Allow the potatoes to rest for about 5 minutes before carefully lifting them from the baking sheet with a spatula, keeping the Parmesan crust intact.
Garnish with freshly chopped parsley and serve warm with the hot honey garlic mayo on the side.