• 2 pounds fingerling potatoes, halved
  • 1/2 stick butter
  • 1 clove garlic, crushed
  • Salt and ground black pepper
  • 1/4 cup Parmigiano Reggiano, grated

Preheat oven to 425F.

In a large pot, cover the fingerling potatoes with cold, salted water and bring up to a boil, Cook until just tender, about 8 minutes, then drain.

While the potatoes cook, melt the butter in a small pot with the garlic and cook over medium-low heat for about 4-5 minutes. Pour the melted butter onto a baking sheet then place the potatoes on top, cut side-down. Roast until deeply golden brown, about 20 minutes.

Remove from the oven and flip them over with a spatula. Season with some salt and sprinkle with Parmigiano and lots of black pepper. Return the potatoes to the oven for 5 more minutes until the cheese is melted. Serve alongside Marsala Mushroom Burgers.