Parmesan-crusted potatoes

Ingredients:

Potatoes with Parmesan

• 1 kg small potatoes, cut in half crosswise
• 4 fresh sprigs of thyme
• 3 tbsp. l. olive oil
• 3/4 cup finely grated Parmesan

Smoked paprika aioli

• 0.5 cup mayonnaise
• 1 tbsp. freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 small clove of garlic, finely grated

Preparation:

1. Line a rimmed baking sheet with foil and place it on the middle rack of the oven. Preheat the oven to 220°C.
2. Potatoes with Parmesan:
   
   In a large bowl, combine the potatoes, thyme sprigs, olive oil, salt, and a few grinds of black pepper. Carefully remove the hot baking sheet from the oven and spray it with cooking spray. Arrange the potatoes cut-side down on the baking sheet in an even layer. Bake until tender and golden brown, about 35 minutes.
   
   Note
   
   Be sure to preheat the baking sheet. This will help your potatoes bake faster and brown better.
3. Smoked paprika aioli:
   
   Meanwhile, in a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, paprika, garlic, a pinch of salt, and some freshly ground black pepper until smooth. Cover with plastic wrap and refrigerate until ready to serve.
4. Remove the baking sheet from the oven and move the potatoes to one side of the baking sheet (try to clear as much surface area as possible). Lightly spray the foil with cooking spray, then sprinkle the empty space on the baking sheet with an even layer of Parmesan cheese, reaching right to the edges to form a rectangle approximately 14-12 inches (35-30 cm). Place the potatoes on top of the Parmesan cheese, cut-side down, so that all the potatoes are resting on the cheese.
5. Return the baking sheet to the oven and bake until all the Parmesan is golden brown and crispy, another 8 to 10 minutes. Cool slightly, about 5 minutes, then use a spatula to remove the cheesy potatoes from the baking sheet (some will come off individually, while others will come off in pairs). Serve with smoked paprika aioli.