Parmesan Crispy Smashed Potatoes

Ingredients

• 2 lbbaby potatoes, Yukon gold
• ¼ cupolive oil
• 3 tbspbutter, melted
• 3garlic cloves, minced
• ½ cupparmesan cheese, finely grated
• 2 tbspparsley, chopped
• salt
• black pepper
• flaky salt, for finishing

Method

1. Put the potatoes in a pot, cover with cold water by an inch, add 1 tbsp salt and boil until a knife slides in easily.

   ⏱ 18 min

2. Heat the oven to 450°F. Drain the potatoes well and spread them on a sheet pan. Let them steam dry for 5 minutes.

3. Brush the pan and potatoes with half the oil. Press each potato flat with the bottom of a glass until about 1/2 inch thick, keeping it in one piece.

4. Stir the melted butter, garlic and remaining oil together and brush it over the tops. Season with salt and pepper.

5. Roast until the edges are deep golden and crisp.

   ⏱ 25 min

6. Sprinkle with the parmesan and roast until melted and lacy.

   ⏱ 5 min

7. Finish with the parsley and flaky salt and serve hot.