Crispy Smashed Parmesan Potatoes Recipe

INGREDIENTS:

• 2 pounds baby Yukon Gold or Red Potatoes
• 3 tablespoons olive oil
• 1 clove garlic, pressed through garlic press
• 1 tablespoon chopped fresh rosemary leaves, plus ½ teaspoon, divided use
• Sea salt
• Cracked black pepper
• ¼ – ½ cup grated parmesan cheese
• 1 tablespoon chopped flat-leaf parsley
• 1 lemon

INSTRUCTIONS:

1. Preheat your oven to 400°, and line a baking sheet with foil or parchment paper.
2. Add the baby potatoes to a large bowl, and drizzle over them the olive oil; add in the garlic, the tablespoon of chopped rosemary, a couple of good pinches of sea salt and cracked black pepper, and then toss to coat well.
3. Turn the potatoes out onto your prepared baking sheet, and roast the potatoes for about 40 minutes, shaking the pan a couple of times during the roasting to roll the potatoes around for even crisping; once you can easily pierce a potato with a paring knife, they are done.
4. Take the potatoes out of the oven, and turn your oven to the “broil” setting.
5. Using a “1 cup” measuring cup, gently press each potato to smash it, taking care not to completely flatten it—you just want to cause it to smash and crack.
6. Sprinkle over each smashed potato about 1 heaping teaspoon of the grated parmesan cheese, and place the potatoes under the broiler; broil for about 1-2 minutes, or just until the cheese melts and becomes a nice golden-brown (don’t walk away from your broiler).
7. Finish the potatoes by sprinkling over top the remaining ½ teaspoon of chopped rosemary, plus the chopped parsley, and grate just a very small amount (just a little pinch) of lemon zest over the potatoes using a microplane or fine zester, for a little extra aroma; enjoy hot.

Source: The Cozy Apron