Ingredients :

• Potatoes — Choose waxy varieties: Fingerling, Charlotte, or Nicola. They hold their shape well when cut and don’t fall apart during cooking. Floury Bintje is for mashed potatoes. Here we want bite, a surface that crunches, and a center that stays intact.
• Parmesan — Grate it yourself; it’s non-negotiable. Pre-shredded parmesan contains anti-caking agents that prevent it from melting properly—you get a sandy texture instead of a real crust. A 150g block of Parmigiano Reggiano is enough, and you can taste the difference in every bite.
• Garlic — Six cloves minimum, and don’t be shy. Roasted garlic loses all its aggression and becomes almost sweet and jammy—nothing like raw garlic. You can be generous without fearing the dish will be overwhelming.
• Butter + olive oil — The duo that gets the job done. Butter brings richness and a rounded flavor. Olive oil withstands high temperatures without burning. Together, they create that crust that crunches under the teeth without bitterness or aftertaste.