6 tablespoons unsalted butter melted, divided ▢½ cup grated Parmesan cheese divided ▢1½ teaspoons garlic and herb seasoning ▢1 teaspoon garlic salt ▢½ teaspoon Italian seasoning ▢black pepper ▢16-18 baby Yukon Gold potatoes ▢chopped fresh parsley for garnish (optional)
Preheat oven to 425°F. Cut potatoes in half length-wise.
Combine four tablespoons of melted butter, Parmesan cheese, garlic and herb seasoning, Italian seasoning, garlic salt, and pepper in a large basin. Toss potato halves into the mixture in order to moisten.
Spread the remaining mixture with 2 tablespoons of melted butter into the bottom of a 9 by 13-inch baking dish. Transfer the potatoes to a plate.
Add potatoes, scored side down into the baking dish.
Allow to cool in the dish for 5 minutes after baking for 25-28 minutes; remove with a spatula and serve warm. If desirable, sprinkle with chopped parsley.
STEAK TACO RECIPE