Ingredients

The following ingredients have 4 Servings
  • 2 1/2 pounds small potatoes (about 12)
  • 1/4 cup butter (melted)
  • 3 cloves garlic (minced)
  • 1 Tablespoon fresh parsley (chopped)
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon black pepper
  • 2 Tablespoons fresh Parmesan (freshly grated)

Instruction

  • Place the potatoes in a large saucepan. Fill the pan with enough water to cover the potatoes. Place the pan on the stove over medium heat. Bring the potatoes to a boil, once the potatoes start boiling, reduce the heat to medium and cook the potatoes for 20 minutes or until they are JUST tender. Drain the potatoes and let them cool slightly.
  • Preheat the oven to 450 degrees. Spray 2 cookie sheets with cooking spray or lightly coat them with vegetable oil. To coat with oil just pour a little vegetable oil on a wadded up paper towel and wipe the cookie sheets with it to grease the pans.
  • Place the potatoes on the greased cookie sheets. Using the back of a large spoon press down gently on the potatoes to smash them. They should be about a half inch thick after you smash them and all in one piece.
  • Place the butter, garlic, parsley, salt and pepper in a small bowl. Mix the ingredients with a spoon to combine them, making sure the ingredients are well incorporated.  Brush the mixture over the smashed potatoes, sprinkle each potato with grated Parmesan Cheese. Bake the potatoes for 15 -20 minutes or until the potatoes are crispy and golden.