2 pounds small red potatoes
2 tablespoons crushed red pepper flakes
1/4 cup grated Parmigiano Reggiano cheese
Preheat oven to 350 degrees. Clean and place the potatoes in a large pot of water and bring to a boil over high heat. Cook until just fork tender. Remove from the water and cut each in fourths. Place on a baking sheet and drizzle with the olive oil. Sprinkle the red pepper flakes, salt, and cheese. Bake until the cheese is melted and starting to brown.