Parmesan Garlic Smashed Potatoes

• Vegetarian
• Gluten free

• Produce

  • 2 lbs Baby yukon gold potatoes
  • 4 cloves Garlic
  • 3 tbsp Parsley

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 3 tbsp Butter
  • 2 tbsp Parmesan cheese, grated

Found on littlespicejar.com

Description

Ingredients

• 2 pounds baby yukon gold potatoes (red potatoes will work too)
• 2 tablespoons olive oil
• 3 tablespoons butter
• 4-5 cloves garlic, pressed
• ½ teaspoon salt
• 3 tablespoons parsley, chopped (divided)
• 2-3  tablespoons grated parmesan cheese

Directions

• Position a rack in the center of the oven and preheat the oven to 450ºF. In a large pot of boiling water, cook the potatoes until they are fork tender, about 15-20 minutes. Use a knife to piece the potatoes, it should pierce through easily. Drain the potatoes and place them on the baking sheet. In a small microwave-safe bowl or glass measuring cup, combine the olive oil, butter, garlic, salt, and 1 tablespoon of chopped parsley. Heat the olive oil mixture for 20-40 seconds or until the butter melts completely. Drizzle the prepared garlic butter over the potatoes and toss to coat evenly. Using the bottom of a flat-based jar or glass, smash the potatoes until they flatten but remain in one piece. Bake the garlic smashed potatoes for 12-14 minutes then top with the parmesan cheese and continue baking for an additional 5-7 minutes or until the tops are golden and crispy. Serve topped with the remaining parsley.