Ingredients
Scale
- 1.5 lbs baby gold potatoes (uniform size works best)
- 1/2 cup finely grated parmesan cheese
- 3 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
- Fresh parsley, chopped for garnish
Instructions
- Place the baby gold potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes well and let them steam dry for a few minutes to remove excess moisture.
- In a small bowl, whisk together the olive oil, garlic powder, dried oregano, salt, and black pepper. This seasoned oil will help the potatoes crisp up and infuse them with deep savory flavor during the roasting process.
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Sprinkle the finely grated parmesan cheese in small mounds or a thin even layer across the parchment paper where you plan to place the potatoes.
- Place each boiled potato on top of a parmesan mound. Use the bottom of a heavy glass or a potato masher to gently press down on each potato until it is about 1/2 inch thick. Be careful not to smash them so hard that they fall apart completely.
- Brush the tops of the smashed potatoes generously with the prepared seasoned olive oil. Place the baking sheet in the oven and roast for 25-30 minutes. You want the cheese underneath to be golden brown and the edges of the potatoes to be very crispy.
- Remove the tray from the oven and let the potatoes sit for 2-3 minutes. This allows the cheese crust to firm up so it stays attached to the potato. Garnish with fresh parsley and serve immediately while hot.
- Cook Time: 60 minutes
- Diet: Vegetarian