Crispy Smashed Potatoes

Ingredients List

• 1 1/2 pounds (1 1/2 - to 2-inch) red skinned potatoes (12 to 16 small potatoes)

• 2 tablespoons olive oil, divided

• 1/2 teaspoon salt, divided

• 1/2 teaspoon ground black pepper, divided

• 3 ounces Parmesan cheese, finely shredded (about 3/4 cup)

• 2 tablespoons minced fresh italian parsley

Instructions

Prepare all the ingredients before starting.

Place the potatoes into a large pot and cover them with water, ensuring it's at least 1 inch above the potatoes. Bring the water to a boil, then reduce the heat, cover, and let the potatoes simmer until tender, about 20 minutes. Drain the water.

Transfer the boiled potatoes to the prepared baking sheet. Using a flat-bottomed glass, gently press down on each potato to flatten it to about 1/2-inch thick, keeping the potatoes in one piece.

Brush the smashed potatoes with the remaining 1 tablespoon of olive oil. Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.

Place the potatoes in the preheated oven, uncovered, and roast until the bottoms turn lightly brown and crisp, about 15 minutes.

Flip the potatoes, then season with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Return them to the oven and roast for another 10 to 15 minutes, until they are lightly browned and crisp.

Preheat the broiler and position a rack about 4 to 5 inches below the heat source. Sprinkle the potatoes with Parmesan cheese.

Broil the potatoes until the cheese turns golden brown and crispy, about 3 minutes. Finish with a sprinkle of parsley for garnish.

Nutrition Information (per serving)