Ingredients
Method
- Preheat the oven to 425°F.
- Place potatoes in a large pot of salted water, bring to a boil, and cook for 15 minutes or until fork-tender.
- Drain the potatoes and let them sit in the colander for 5 minutes to steam dry and remove excess moisture.
- Transfer the potatoes to a large baking sheet and gently smash each one with the bottom of a glass or measuring cup until flattened but intact.
- Drizzle the potatoes with olive oil and melted butter, season with salt and pepper, and toss gently to coat.
- Place the potatoes in the oven and roast for 18 minutes until the edges become golden and crispy.
- Remove the pan from the oven, sprinkle the potatoes with fresh garlic and parmesan, and toss lightly to coat.
- Return the pan to the oven and roast for an additional 10 minutes until the potatoes are deeply golden and the parmesan is crispy.
- Garnish with fresh parsley and serve immediately while the potatoes are hot and crispy.
Nutrition
Notes
Moisture Control: I have learned that moisture is the enemy of a good crunch, so I always let the potatoes sit in the colander until they stop steaming because any leftover water will steam them