For the potatoes:
3 tablespoons extra-virgin olive oil (EVOO)
3 tablespoons melted butter
3 cloves garlic, crushed
1 cup freshly grated Parmigiano-Reggiano cheese (about 2 ounces)
1 ½ pounds fingerling or baby potatoes, halved lengthwise
Red pepper flakes and finely chopped parsley, to serve
For the balsamic ketchup aioli:
1/3 cup ketchup
3 tablespoons Fabanaise or mayonnaise
2 tablespoons aged balsamic or balsamic drizzle
1 scant teaspoon granulated garlic
Salt and pepper
Preheat oven to 400°F.
Heat EVOO in a small pot, add butter and garlic, and swirl a minute or 2. Pour garlic oil and butter into a shallow baking dish or small baking sheet, sprinkle with parm cheese in an even layer, add potatoes cut-side down, and bake 40-45 minutes until just tender. Cool for 5-10 minutes before turning; this will allow the browned parm cheese to adhere to the potatoes. Combine aioli ingredients in a bowl. Serve potatoes with balsamic ketchup aioli and garnish with red pepper flakes and parsley.