1. Preheat oven to 180 degrees fan forced.
2. Place the potatoes in cold salted water and bring to a boil over medium high heat.
3. Simmer and cook until just tender (about 10 minutes). Drain then halve the potatoes lengthways.
4. Grease the base of a roasting dish or lay down some baking paper if your pan sticks. Drizzle the butter over the pan (or paper) then scatter over the parmesan evenly. Lay down the potatoes, cut side down, so they are almost touching and have small gaps in between them.
5. Place in the oven and roast for 40 minutes or until the parmesan is deep golden and the potato tops are also starting to colour.
6. Remove and cool for 5 minutes then use a spatula to edge up the potatoes.
7. For the paprika salt, combine all the ingredients. Scatter some over the potatoes and serve.
*Miguel Maestre is a professional chef and has years of kitchen safety experience with knives and kitchen blow torches. For more information on knife safety visit our how to use knives safely guide here.
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