Ingredients
For the potatoes
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • 3 tablespoons melted butter
  • 3 cloves garlic, crushed
  • 1 cup freshly grated Parmigiano-Reggiano cheese (about 2 ounces)
  • 1 1/2 pounds fingerling or baby potatoes, halved lengthwise
  • Red pepper flakes and finely chopped parsley, to serve
For the balsamic ketchup aioli
  • 1/3 cup ketchup
  • 3 tablespoons Fabanaise or mayonnaise
  • 2 tablespoons aged balsamic or balsamic drizzle
  • 1 scant teaspoon granulated garlic
  • Salt and pepper
Yield
Serves: 6-8
Preparation

Preheat oven to 400°F.

Heat EVOO in a small pot, add butter and garlic, and swirl a minute or 2. Pour garlic oil and butter into a shallow baking dish or small baking sheet, sprinkle with parm cheese in an even layer, add potatoes cut-side down, and bake 40-45 minutes until just tender. Cool for 5-10 minutes before turning; this will allow the browned parm cheese to adhere to the potatoes.

Combine aioli ingredients in a bowl.

Serve potatoes with balsamic ketchup aioli and garnish with red pepper flakes and parsley.