Asian Inspired Cheesy Potatoes
2 lbs Baby potatoes
2 heads Garlic
4 tbsp Tillamook Salted Butter, melted
1 tsp Korean red pepper flakes
1 tbsp Freshly-squeezed lemon juice
¼ tsp Salt
1 tbsp Fresh parsley, chopped
Preheat oven to 400°F
Rinse and clean the baby potatoes thoroughly. Pat dry with paper towels. Cut horizontal slits in the potatoes, without fully cutting through. Set the potatoes aside in a big mixing bowl.
Separate the garlic into individual cloves, keep the skin intact.
Combine the melted butter, Korean red pepper flakes, lemon juice and salt. Stir until combined.
Add the butter mixture and garlic cloves to the baby potatoes. Toss to coat the potatoes with the butter mixture.
Transfer the potatoes to a sheet pan and spread them out in a single layer. Brush the remaining butter mixture inside the slits of the potatoes.
Roast the potatoes for 35 minutes. Remove from the oven and top the potatoes with the Shredded Cheese. Roast for another 5 minutes, or until the cheese melts.
Remove from the oven, garnish the potatoes with parsley and serve immediately.