Smashed Potatoes
  • 12 small red potatoes or 4 larger potatoes
  • ½ - 1 teaspoon minced garlic per potato
  • Sea salt
  • Black pepper
  • Parmesan cheese
  • Olive Oil
  1. Preheat oven to 450 degrees F. Line a baking sheet with foil and oil liberally.
  2. Fill a Dutch Oven to half with water, bring to boil. Add potatoes, and boil for 15 minutes, or until they poke easily with a fork. Drain and set aside.
  3. Place potatoes on the foil lined pan, leaving room between. Using a potato masher or fork, press down in the center to smash your potato; repeat for all potatoes.
  4. Oil the tops of the potatoes. Sprinkle minced garlic, salt and pepper over each potato. Grate some fresh parmesan over each. Bake for 20-25 minutes, until browned and tops are crisp.
  5. Remove from oven and allow to cool slightly before serving.
Recipe Notes

To cut down time I cook the potatoes in the microwave instead of the Dutch oven, then bake.