Ingredients :

• Potatoes — Prefer waxy varieties: Charlotte, Nicola, Agata. They hold up during cooking without falling apart. Baby potatoes are practical — cut in half, they’re already the ideal size. Bintjes also work but tend to break apart a bit more during boiling.
• Parmesan — Not the pre-grated bag that dries out in the fridge — that makes a sticky mush that doesn’t crisp up. A piece grated at the moment gives an incomparable crust. Pecorino Romano is a very good substitute if you have it on hand, slightly saltier but just as effective.
• Olive oil or melted butter — Both work. Olive oil gives a fruity note and a slightly drier crust. Melted butter gives a deeper color and a richer taste — it’s what produces that light caramel hue on the edges. Mix both if you want the best of both worlds.
• Garlic powder — Fresh garlic burns in the oven at this temperature and becomes bitter. Powder, however, holds the heat without flinching and perfumes every piece evenly. Half a teaspoon is enough — it’s there to support, not to overpower.