Crispy Smashed Potatoes

Joan

Tiny New Potatoes are the best for this recipe!

Serves 4

4 from 1 vote

Prep Time 10

Cook Time 20

First Cook/Boil 20

Total Time 50

Course Side Dish

Cuisine potatoes

Servings 4

24 oz new potatoes
1 Tbsp oil - will not use this much
salt and pepper to taste
other herbs/seasoning - rosemary herbs de province, garlic powder, onion powder, seasoned salt, whatever you like
10 grams finely shredded parmesan cheese

Place potatoes in a pot of water. Bring to a boil and let cook for about 20 minutes or until tender
Preheat oven to 425.
Place potatoes, one at a time on baking sheet. Press down with a large fork or a potato masher.
Once all the potatoes are "smashed", brush each with olive oil.
Season with salt and pepper and your choice of other herbs/spices.
Sprinkle with a small amount of parmesan cheese.
Bake at 425 for about 20-25 minutes until potatoes are crispy.