Roast the potatoes until they are fork tender and the cheese is golden brown, about 30 minutes.
Do not move the potatoes once placed down, this will compromise the magic. Press the cut side of the halved potatoes onto the Parmesan, in an even layer and slightly spaced out. In a large bowl, toss the potatoes with the remaining 1 tablespoon plus 1 1/2 teaspoons of the melted butter and season with salt and pepper. Sprinkle the pre-grated Parmesan in an even layer over the melted butter to cover the entire bottom. Take a 9-by-13-inch baking dish and brush the entire bottom and sides with half (1 tablespoon plus 1 1/2 teaspoons) of the melted butter. This draws some moisture out of the steak to create a delicious crust when seared later.įor the potatoes: Preheat the oven to 400 degrees F. Rub the spice mix all over steaks and place in the fridge, on a wire-rack fitted inside a baking sheet, uncovered for at least 2 hours or overnight. Adjust the spice and seasoning if necessary.
For the steak: In a small bowl, mix together the Hungarian sweet paprika, garlic powder, onion powder, cayenne, chili powder, 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
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