Ingredients

The following ingredients have 6 Servings
  • 1 pound baby Yukon Gold potatoes (about 12-16)
  • 3 tablespoons olive oil
  • 2 garlic cloves (minced)
  • 2 teaspoons fresh chopped rosemary
  • ¼ cup grated parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instruction

  • Preheat oven to 425°F.
  • In a large pot of salted boiling water, cook the potatoes until fork tender, about 15-20 minutes. Drain and allow potatoes to cool slightly.
  • Transfer the potatoes to a large rimmed baking sheet. Use a potato masher or the bottom of a measuring cup or glass to press down on the potatoes to smash them.
  • Drizzle the olive oil on top of the potatoes, add the garlic, rosemary, parmesan cheese, salt and pepper, and toss with your hands to combine.
  • Bake for 15 minutes until the bottoms are golden. Use a spatula to flip them and add more salt, pepper and olive oil, if desired. Return to the oven for 12-15 more minutes until the potatoes become crispy.