 | | Directions |
- In a large saucepan, boil potatoes until tender. Drain and allow to cool slightly.
- Preheat oven to 400°F.
- Spray a cookie sheet with non stick cooking spray and lay the potatoes out evenly on it.
- With a potato masher or the bottom of a glass, gently press down on each potato to smash it.
- Drizzle each liberally with olive oil, salt, pepper and rosemary.
- Place in the oven for 10-15 minutes or until the edges just start to brown.
- Remove from oven and sprinkle on the cheese and parsley.
- Place back in the oven for approximately 5 minutes or until golden and bubbly.
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Prep Time: 30 minutes
Cook Time: 25 minutes
Container: saucepan, cookie sheet
Servings: 6
|  | | Ingredients | | - | | 12 baby red potatoes |
| - | | 1/4 cup olive oil - more or less as needed |
| - | | kosher salt - to taste |
| - | | black pepper - to taste |
| - | | 2 tablespoons fresh rosemary - chopped |
| - | | 1/2 cup parmigiano-reggiano cheese - shredded |
| - | | 2 tablespoons fresh parsley - chopped |
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