Ingredients (serves 4)
1½ lb baby potatoes (Yukon gold or new potatoes)
3 Tbsp olive oil, divided
3 cloves garlic, minced
¼ cup grated Parmesan cheese
2 Tbsp chopped fresh parsley (plus extra for garnish)
Salt and freshly ground black pepper, to taste
Instructions
1. Boil potatoes. In a large pot, cover potatoes with cold salted water. Bring to a boil, then simmer until tender (about 15–20 min). Drain and let cool slightly.
2. Preheat oven. Set to 450 °F (230 °C). Line a baking sheet with parchment.
3. Smash potatoes. Arrange potatoes on the sheet and gently press each down with the bottom of a glass or a potato masher to flatten to about ½″ thickness.
4. Season. In a small bowl, mix 2 Tbsp olive oil with the minced garlic. Brush each smashed potato with the garlic-oil, then sprinkle evenly with Parmesan, salt, and pepper.
5. Roast. Bake 20–25 min, until edges are golden-brown and crispy.
6. Finish & serve. Drizzle with the remaining 1 Tbsp olive oil, spri
