Serving 6 to 8

• 2 pounds medium Yukon gold potatoes, unpeeled
• 4 teaspoons cornstarch
• Salt and pepper
• 1 tablespoon extra-virgin olive oil
• 6 ounces Parmesan cheese, cut into 1-inch chunks
• 2 teaspoons minced fresh rosemary

Step 1
Adjust oven rack to lower-middle position and heat oven to 500 degrees. Spray rimmed baking sheet liberally
with vegetable oil spray. Cut thin slice from 2 opposing long sides of each potato; discard slices. Cut potatoes
lengthwise into ½-inch-thick slices and transfer to large bowl.

Step 2
Combine 2 teaspoons cornstarch, 1 teaspoon salt, and 1 teaspoon pepper in small bowl. Sprinkle cornstarch
mixture over potatoes and toss until potatoes are thoroughly coated and cornstarch is no longer visible. Add oil
and toss to coat.

Step 3
Arrange potatoes in single layer on prepared sheet and bake until golden brown on top, about 20 minutes.

Step 4
Meanwhile, process Parmesan, rosemary, ½ teaspoon pepper, and remaining 2 teaspoons cornstarch in food
processor until cheese is finely ground, about 1 minute.

Step 5
Remove potatoes from oven. Sprinkle Parmesan mixture evenly over and between potatoes (cheese should
cover surface of baking sheet), pressing on potatoes with back of spoon to adhere. Using two forks, flip slices over
into same spot on sheet.

Step 6
Bake until cheese between potatoes turns light golden brown, 5 to 7 minutes. Transfer sheet to wire rack and
let potatoes cool for 15 minutes. Using large metal spatula, transfer potatoes, cheese side up, and accompanying
cheese to platter and serve.