Ingredients:

  • 1.5 lbs Baby Yukon Gold potatoes
  • 2 tbsp sea salt
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, grated
  • 1 tsp dried rosemary
  • 0.25 cup grated parmesan cheese
  • 0.5 tsp fresh cracked black pepper

Instructions:

  1. Place potatoes in a large pot and cover with cold water by at least an inch. Add the sea salt. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes, or until the potatoes are easily pierced with a fork but not falling apart.
  2. Drain the potatoes and let them sit in the colander for 2 minutes to allow excess surface steam to evaporate.
  3. Preheat your oven to 425°F (220°C). Place the warm potatoes on a large rimmed baking sheet.
  4. Using the bottom of a heavy glass or a potato masher, gently press down on each potato until it is approximately 1/2 inch thick.
  5. Whisk together the olive oil, grated garlic, and dried rosemary. Drizzle the mixture over the smashed potatoes.
  6. Roast in the oven for 25-30 minutes until the edges are deep golden brown and crispy. Top with grated parmesan and black pepper in the last 5 minutes of roasting.