Ingredients
- 12 small, round new potatoes about 1 1/2 pounds
- 3 tablespoons olive oil divided
- Kosher salt to taste
- Black pepper freshly ground, to taste
- 1 tablespoon fresh rosemary or to taste, chopped
- 1/4 cup Parmesan cheese or to taste, finely grated
Instructions
- Preheat your oven to 450°F. Lightly coat a rimmed baking sheet with 1 tablespoon of the olive oil.
- Place the potatoes in a large pot and cover them with cold water by about 1 inch. Add 1 teaspoon of salt and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender but not falling apart, about 18–22 minutes.
- Drain the potatoes in a colander and let them sit for 5 minutes to steam dry—this helps them crisp better in the oven.
- Arrange the potatoes on the prepared baking sheet, leaving space between each one. Using a potato masher or the bottom of a glass, gently press down on each potato until flattened to about 1/2 an inch thick.
- Drizzle the remaining 2 tablespoons of olive oil evenly over the smashed potatoes. Sprinkle with kosher salt, black pepper, chopped rosemary, and Parmesan cheese.
- Roast in the preheated oven until the potatoes are golden brown and crispy around the edges, about 20–25 minutes, depending on their size.
- Remove from the oven and let cool slightly before serving. Garnish with an extra sprinkle of rosemary or Parmesan if desired.