Crispy Smashed Parmesan Potatoes

Yield: 6 servings

Prep time: 20 minutes

Cook time: 30–40 minutes

This is a variation of Chrissy Teigen’s recipe. You can change this recipe as you please. Swap cheddar or blue cheese for Parmesan. Use green onions or chives instead of parsely and rosemary.  Add crumbled bacon or a dollop of sour cream.

Ingredients:

1½ pounds small baby potatoes, about 16–24

¼ cup olive oil

1 teaspoon kosher salt, divided

 1 teaspoon freshly ground black pepper, plus more for finishing

½ cup shredded Parmesan

2 tablespoons finely minced fresh rosemary

2 tablespoons finely minced fresh parsley

Preheat the oven to 425°F.

Place the potatoes in a large microwave-safe bowl and add about ½ inch of water. Cover and microwave on high until the potatoes are completely tender, about 10 minutes, stirring once during cooking.

Drain very well and allow to cool until comfortable to handle.

Gently smash each potato into a round using the heel of your hand. You want the potato flattened but still holding together.

Pour the olive oil onto a large rimmed baking sheet and sprinkle with ½ teaspoon each of the salt and pepper.

 Arrange the potatoes on the baking sheet and season with the remaining salt and pepper.

Roast until crisp and golden underneath, 10 to 20 minutes.

Flip and roast for another 10 to 20 minutes.

During the final 5 minutes, scatter the Parmesan and rosemary over the potatoes and add a few grinds of black pepper.

Sprinkle with parsley just before serving.