Cooked this last night. My Yukon Golds were no good so I used Russets. My husband thought they were gold's they were so creamy. Cooked them a lot longer, as i had them pretty close together in a small oven. Honestly the best ones I've made. I soaked my potatoes for FFs and i now I know to do it for roasted potatoes. Soaking is everything when cooked with potatoes. Also use the parchment paper!
I didn’t use the the parm cheese
I used rosemary instead of parsley, about 2 teaspoons finely chopped
ps. I should have taken a picture! :(
This is the recipe from the site where I found the recipe.