Parmesan Smashed Potatoes

• servings: 4 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

20 Baby Potatoes ((approx 700g/1.5lb))

1/2 cup / 40g freshly grated Parmesan, (or as needed to cover potatoes)

1 1/2 tbsp Olive Oil

2 tsp + 1/4 tsp Salt

1/2 tsp Garlic Powder

1/8 tsp Black Pepper

finely diced Fresh Parsley, (to serve)

Directions

Add the potatoes to a pot of cold water with 2 tsp salt and bring to a boil. Cook for 20mins, or until fork tender. Drain and allow them to sit for 5mins to steam dry.

Add to a large baking tray and drizzle over 1.5 tbsp olive oil, alongside 1/2 tsp garlic powder, 1/4 tsp salt and 1/8 tsp black pepper. Use your hands to roll them around to coat, then space them out.

Use a mug to press down on the potatoes. The thinner you smash them, the crispier they'll be. Just be careful they don't break apart. You want them still intact.

Leave to sit for another 5mins or so, to allow more steam to escape. Top each smashed potato with a pinch of parmesan, then place in the oven at 200C/390F for 30-35mins, or until deep golden & visibly crispy.

Remove and garnish with fresh parsley (they'll crisp up slightly more as they begin to cool). Enjoy!