Ingredients

The following ingredients have 4 Servings
  • 12 baby yellow or red potatoes
  • 1 tablespoon salt (, plus additional to taste)
  • olive oil (, as needed)
  • fresh ground black pepper (to taste)
  • 1/4 cup grated or shaved Parmesan cheese
  • 2 teaspoons fresh chopped thyme or rosemary (, or 1 teaspoon dry)

Instruction

  • Place unpeeled potatoes in a large pot and add water until covered by about 1-inch. Add 1 tablespoon of salt. Place pot over high heat, cover, and bring to a boil. Reduce heat slightly to keep potatoes at a boil for about 15 minutes, or until tender when pierced with a sharp knife (but not falling-apart tender).
  • Meanwhile, preheat oven to 450 degrees F and coat a large rimmed baking sheet with non-stick cooking spray. Drain and transfer potatoes to prepared baking sheet, about 1-inch apart. Use a potato masher or the flat bottom of a clean glass to smash potatoes down lightly, keeping intact. Sprinkle with a little salt and pepper, drizzle with olive oil, sprinkle with Parmesan, and sprinkle with a little thyme or rosemary. Roast in preheated oven for 20 to 25 minutes until browned and crispy.