Ingredients:

  • 1.5 lbs baby gold or red potatoes
  • 1 tsp kosher salt
  • 4 tbsp unsalted butter, melted
  • 3 cloves garlic, minced
  • 1/2 tsp black pepper
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp olive oil

Instructions:

  1. Place potatoes in a large pot of salted water. Bring to a boil and simmer for 12–15 minutes until fork-tender. Drain in a colander and let steam-dry for 2 minutes.
  2. Preheat oven to 425°F (220°C). Lightly grease a large rimmed baking sheet with olive oil.
  3. Place the parboiled potatoes on the baking sheet and use a potato masher or glass to gently press each one down until they are about 1/2 inch thick.
  4. In a small bowl, whisk together the melted butter, minced garlic, black pepper, and chopped parsley. Brush the mixture generously over each smashed potato.
  5. Roast in the oven for 20–25 minutes until the edges are deep mahogany brown and butter is bubbling.
  6. Sprinkle grated Parmesan cheese evenly over each potato and return to the oven for another 5–10 minutes until the cheese is melted and golden.