Ingredients:

5 large Idaho potatoes, (about 10 oz each)
2 1/2 tbsp Light olive oil, (not extra-virgin)
1/3 cup Parmigiano Reggiano, cheese; freshly grated
3 large Garlic cloves, finely minced
1/4 tsp Crushed red pepper flakes
Salt

Directions:

1. Peel potatoes, quarter lengthwise and place in cold water to cover. Drain potatoes and blot dry with paper towels.

2. Heat oil in shallow roasting pan over medium high heat. When hot, add potatoes in single layer without crowding them too much. Brown, turn and brown other sides, about 9 minutes total. Remove from heat. Can be made several hours in advance up to this point and kept at room temperature.

3. To finish, heat oven to 425 degrees; set rack in middle of oven. Place potatoes in pan in hot oven. Bake until tender, about 25 minutes. Use tongs to turn once midway. Just before removing, toss with garlic, red pepper and cheese. Return to oven for a few minutes until cheese melts and garlic is fragrant.

Servings: 6

Notes:

The source is Abby Mandel, The Weekend Cook, Chicago Tribune. Christie Aspegren, September 93 Round Robin. I think this was reprinted in a local newspaper. It goes well with BBQ. Since Parmesan Reggiano is really expensive ($9/lb on sale), Pecorino Romano can be substituted. And if you like stronger flavors, the Romano will be more satisfactory. I always use more garlic than the recipe asks for., at least five cloves here.