Parmesan Smashed Potatoes

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Ingredients

• 3 pounds baby potatoes (try yellow flesh potatoes)
• ¼ cup olive oil
• 1 teaspoon salt
• ½ teaspoon of white pepper
• 1 cup grated parmesan cheese, divided
• 2 teaspoons dried parsley

Directions

1. Preheat oven to 400°F. Line a large cookie sheet with parchment paper. Set aside.
2. Place baby potatoes in a large stock pot and fill with water so it just covers the potatoes. Salt the water generously.
3. Bring the water to a boil and then turn heat down to medium heat. Continue to cook for about 15 to 20 minutes. You want the potatoes to be fork tender but not falling apart.
4. Drain the water from the potatoes, and rinse them. When able to handle without burning your hands, place the potatoes on the cookie sheet.
5. Take the underside of a water glass and lightly press it down on each potato until you break the skin and slightly flatten each one. Continue until all the potatoes are “smashed”.
6. Evenly drizzle olive oil over top of the potatoes. Sprinkle the potatoes with salt and pepper. Then, place half of the cheese (about ½ cup) over top of the potatoes carefully so you don’t waste any of that precious cheese.
7. Place the cookie sheet in the preheated 400°F oven and cook for 7 to 10 minutes. Remove from the oven and top with the remaining cheese (½ cup) and cook for another 5 to 10 minutes. You want the potatoes to start to brown and get a little crispy around the edges. You want the cheese to melt perfectly so it’s heavenly to bite into. Cook according to how crispy you like your potato.
8. Remove the sheet from the oven and transfer potatoes to a platter. Toss with dried parsley, more or less depending on your taste

Source: Parmesan Smashed Potatoes – MyFitnessPal 

Image Credit: Parmesan Smashed Potatoes

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