Ingredients
2 pounds petit/fingerling potatoes
1 large vidalia onion (thinly sliced)
1 stick cold butter (sliced)
1/2 cup fresh grated parmesan cheese
Lawry’s Season Salt to taste
Fresh ground black pepper
1/2 cup fresh grated parmesan cheese
Parsley for garnish
Preparation
Wash and dry the smallest petite potatoes you can find. Place the thinly sliced Vidalia onion in the bottom of a shallow roasting pan or cast iron skillet. Place the potatoes in a single layer on top of the onions and dot with sliced butter, sprinkle with season salt and black pepper.
Bake for 45 minutes until crispy golden (rolling the potatoes over once so they are evenly browned). Sprinkle with cheese and bake for an additional 5-10 minutes until browned. Garnish with parsley
