My sister showed me this crispy roasted side dish hack and I will never make them another way. It takes exactly 4 ingredients to achieve that perfect golden crunch.

My younger sister first showed me this little potato trick one Sunday after church, and I’ll tell you, I haven’t gone back to my old way of roasting since. With just four simple ingredients, you get baby potatoes that are tender inside and wearing a deep golden, cheesy crust on the cut side—almost like the best part of a pan of scalloped potatoes, but crispier. It reminds me of the way my mother used to scrape up the browned bits from the casserole dish and pass them around the table, only now that crunchy, cheesy goodness is built right in. This is the kind of no-fuss, practical Midwestern side dish that fits right beside a roast, a weeknight skillet chicken, or even a simple pot of beans.

These parmesan crusted potatoes are happiest next to simple, hearty mains: roast chicken, pork chops, meatloaf, or a skillet steak. They’re also wonderful with grilled sausages or a baked ham, especially if you add a crisp green salad or steamed green beans to balance the richness. Set out a small bowl of sour cream or plain yogurt for dipping, or a bit of ranch dressing if you have it. They travel well, so you can bake them in a sturdy dish and take them along to potlucks or family gatherings, where they disappear faster than any fancy side.

Servings: 4

1 1/2 pounds baby potatoes, halved

Preheat your oven to 400°F (200°C). Place a rack in the middle of the oven so the potatoes cook evenly and the cheese has room to brown without burning.

Lightly grease a 9x13-inch baking dish or a large metal sheet pan with a little of the melted butter or a quick swipe of neutral oil, just so the cheese has something to grab onto and doesn’t weld itself to the bare pan.

In a small bowl, stir together the finely grated Parmesan cheese and the kosher salt until well combined. This seasons the cheese evenly so every potato gets the same salty, savory bite.

Sprinkle the cheese mixture evenly over the bottom of the prepared baking dish, making a fairly solid, even layer. Try not to leave bare spots; this is the base that will turn into that beautiful golden crust.

Drizzle about half of the melted butter over the cheese layer as evenly as you can. The butter helps the cheese melt smoothly and brown into a crisp sheet that clings to the potatoes.

Place the halved baby potatoes cut-side down directly on top of the cheese layer, nestling them close together in a single layer. Press them down gently with your hand so the flat sides make good contact with the cheese.

Drizzle the remaining melted butter over the rounded tops of the potatoes. This helps the tops roast and turn tender and lightly browned while the undersides form the crust.

Bake the potatoes in the preheated oven for 30 to 40 minutes, depending on the size of your potatoes, until the tops are fork-tender and the cheese around the edges is a deep golden brown. The potatoes should slide easily when nudged with a spatula, and you’ll see that dark golden, lacy cheese peeking out.

Remove the pan from the oven and let the potatoes rest for 5 minutes. This short rest helps the cheese crust set up so it sticks to the cut sides of the potatoes instead of tearing away from them.

Using a thin spatula, gently loosen the cheese crust underneath the potatoes, lifting them up so the crispy, dark golden brown cheese sheet stays attached to the flat side of each piece. Transfer to a serving plate, cheese-crust side up, and serve warm.

If you like a touch of heat, you can whisk a pinch of black pepper or crushed red pepper flakes into the Parmesan before you spread it in the pan—just remember that adds to the four ingredients, so I usually reserve that for special occasions. For a bit of garlic flavor without changing the ingredient count, you can use garlic salt in place of the kosher salt, but reduce the amount slightly and taste your cheese mixture so it doesn’t get too salty. If you only have larger Yukon Gold or red potatoes, simply cut them into thick slices or quarters, keeping one good flat side to press into the cheese. A metal sheet pan will usually give a slightly darker, crisper crust than glass, but both will work; just keep an eye on the color in the last 5 minutes of baking. Line your pan with parchment if you’re worried about sticking, but still add a light film of fat so the cheese can fry instead of just melting. For food safety, scrub the potatoes well under cool running water to remove any dirt, trim away any green or sprouted spots, and dry them before halving so they roast instead of steaming. Always melt butter gently and keep it away from open flames, and use oven mitts and a stable surface when handling the hot pan, as the bubbling cheese can cause painful burns if splashed. Leftovers should be cooled, refrigerated within two hours, and reheated in a hot oven or skillet until steaming so the crust re-crisps and the potatoes heat through.