Directions 8 steps | 40 Minutes
Preheat the oven to 400°F. Rinse the dirt off of the potatoes.
Slice the potatoes lengthwise in half and place them in a medium microwave-safe bowl.
Add the water to the bowl and cover it with plastic wrap. Poke a few holes in the plastic wrap to release steam.
Microwave on high for 4-5 minutes, until the edges are cooked but the center is still raw. Drain the water from the bowl and let the steam dry the potatoes. (See notes 2.)
While the potatoes dry, line a sheet pan with aluminum foil with the shiny side facing down. Drizzle the oil all over the pan and evenly sprinkle the Parmesan cheese, garlic powder, salt and pepper.
Place the potatoes face down on the prepared baking sheet. Drizzle with more oil and season with salt and pepper.
Roast the potatoes until golden brown and crispy, about 20 minutes.
Serve and enjoy!
- Peanut, olive and grapeseed oil are all good substitutions in this recipe. Melted ghee would be delicious too.
- The bowl will be very hot and the steam is hot, so proceed with caution.