Ingredients

2 pounds small or medium potatoes       

2 ounce freshly grated Parmesan

2 ounces dry breadcrumbs

1 egg, lightly beaten

3 Tablespoons extra virgin olive oil

Salt & Black pepper to taste

Instructions

Pre-heat oven to 425 degrees. 

Peel potatoes; cut larger ones in half.  Cook in lightly salted water for about 10 minutes.  Drain and shake them dry in the saucepan.

Mix the cheese with the breadcrumbs and season to taste with salt and black pepper.  Brush or dip the potatoes in the beaten egg, then in the cheese mixture. 

Heat the oil in a roasting sheet in the pre-heated oven.  Add the potatoes and quickly toss to make sure all potatoes are coated with the olive oil.  Cook for 40 minutes, or until they are tender and golden.