Smashed Parmesan Potatoes

Sometimes it is the simplest of recipes that are the most delicious. Many of you will be going to a potluck style Easter dinner. I wanted to share a simple recipe that is a definite crowd pleaser. Not to mention, if you are traveling a long distance, these are yummy whether they are warm or cold.

Smashed Parmesan Potatoes

Ingredients: 1 bag of baby Yukon gold potatoes, 2 tablespoons olive oil, 1 cup of grated parmesan cheese, 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, salt, pepper, 2 tablespoons fresh Italian parsley.

Instructions: Start by preheating the oven to 425 degrees. Fill a pot 2/3 of the way full of water, salt the water heavily and bring to a boil. Wash and rinse your potatoes and place them in the boiling water. Allow to cook until soft or for about 10 minutes.

Drain the water off the potatoes and place them in a large bowl. Drizzle with olive oil. Sprinkle with salt, pepper, garlic powder, and Italian seasoning. Toss until all the potatoes are covered evenly with the seasoning. Add the grated parmesan cheese to the bowl and toss again until all potatoes are covered with the cheese.

Place a piece of parchment paper on a baking sheet and pour the potatoes out of the bowl onto the sheet. Spread out in an even layer. Smash each baby potato with either the back of a spoon or a small mason jar. The more you smash them the thinner and crispier they will be, but make sure they stay in one piece.

Bake for 15 minutes on 425 or until golden brown. Sprinkle with fresh Italian parsley for garnish and serve.