Preheat oven to 200°C. Oil the tin or pan that you will use for the potatoes quite liberally. Set aside.
A note about the pan. I used a large flat cast iron dish for cooking the potatoes, you can use other baking dishes of course. The cooking time may vary depending on which pan you use. A white casserole dish for example will work, but the colour of the dish will delay the browning of the parmesan mixture. So I do recommend a dark baking dish, or pan, in particular cast iron for crispier results.
Place all of the parmesan mixture ingredients into the Thermomix bowl and mill 10 sec/speed 10. Sprinkle evenly across the oiled dish. Do not disturb the mixture after putting it down if possible. It is easy to top up the little spots in the pan where there is less at the end.
Wash and cut the potatoes in half and arrange cut side down onto the parmesan as close together as possible. (Get out your Tetris skills here.)
Brush the tops of the potatoes with more EVOO and sprinkle with a few salt flakes.
Bake for 30-40 minutes, until the parmesan is a deep golden brown and the potatoes are tender.
Rest for at least 5 minutes before cutting between the potatoes and flipping over. Serve immediately with suggestions. Pictured is the potato wreath I created using a sweet potato version of these.