Ingredients:

  • 1.5 pounds (680g) baby potatoes, such as Yukon Gold or red potatoes
  • 3 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • ½ cup (50g) grated Parmesan cheese, finely grated
  • 1 teaspoon dried rosemary or thyme, or a mix of both (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease.
  2. Place potatoes in a pot, cover with cold water, add salt, and bring to a boil. Cook until fork-tender, about 15-20 minutes.
  3. Drain potatoes in a colander and let them steam dry for a few minutes. This helps them crisp up in the oven.
  4. Arrange potatoes on the prepared baking sheet. Using a masher or glass, gently press down on each potato to about ½ inch (1.25cm) thickness.
  5. In a small bowl, combine 2 tablespoons olive oil, minced garlic, rosemary/thyme (if using), salt, and pepper.
  6. Brush or drizzle garlic oil mixture over the smashed potatoes, ensuring they're evenly coated.
  7. Bake for 20 minutes.
  8. Remove from oven, sprinkle with Parmesan cheese, and drizzle with the remaining 1 tablespoon olive oil.
  9. Return to oven and bake for another 10-15 minutes, or until golden brown and crispy. Parmesan should be melted and slightly browned.
  10. Remove from oven, sprinkle with fresh parsley, and serve immediately.