Crispy Italian Roasted Potatoes

In a large pot of boiling water, cook the baby potatoes until they are just fork-tender.

Drain the potatoes and allow them to cool slightly before cutting them in half.

In a large bowl, toss the halved potatoes with about 2 tablespoons of olive oil, salt, and freshly ground black pepper.

On a large sheet pan, combine the breadcrumbs, grated Pecorino cheese, paprika, garlic powder, onion powder, and the remaining 2 tablespoons of olive oil.

Use your hands to mix everything together on the pan until it forms a damp, crumbly mixture. Spread it out in an even layer.

Arrange the potatoes cut-side down on top of the breadcrumb mixture.

Sprinkle the tops of the potatoes with a little more grated cheese and breadcrumbs.

Roast in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the potatoes are golden brown and the coating is crispy.

Serve hot, with a creamy dipping sauce if desired.