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several flattened baby gold potatoes on an ordinary metal tray with wrinkled yellow skins and attached golden-brown lacy Parmesan crusts visible underneath and around their edges, with no whole garlic cloves, fresh herbs or garnish
Andre Lewis

Parmesan Smashed Potatoes

Put the Parmesan under the smashed potatoes so it bakes into a lacy crust where the potato meets the pan. Boil the small potatoes until fully tender, dry them and flatten gently; pressing a firm center only splits the skin without making an even base. Give the finished crust a few minutes to set before sliding a thin spatula underneath, or the cheese will stay on the tray when you lift the potato.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs baby Yukon Gold potatoes about 18 potatoes
  • 2 tsp fine salt for cooking water
  • 2 tbsp olive oil divided
  • 2 1/2 oz Parmesan finely grated
  • 1/2 tsp garlic powder
  • 1/2 tsp fine salt for seasoning
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 425°F. Cover whole baby potatoes with cold water by 1 inch, add cooking salt and simmer for 15 to 20 minutes until fully tender; drain and let steam escape for 5 minutes.
  2. Brush a large metal rimmed sheet with 1 tablespoon oil. Make 18 small flat piles of finely grated Parmesan, spaced so the potatoes will not touch.
  3. Flatten each warm potato gently to about 1/2 inch thick on a plate with the bottom of a glass, then set one over each Parmesan pile. Keep the skins attached where possible.
  4. Brush tops with remaining oil and season with garlic powder, seasoning salt and pepper. Roast for 25 to 30 minutes until tops are golden and the cheese underneath is deeply browned.
  5. Rest on the pan for 5 minutes, then slide a thin metal spatula under each cheese crust and lift carefully. Serve about 3 potatoes per person.