Recipe Instructions:
INGREDIENTS
2 lb baby dutch potatoes
3 tbsp olive oil
4 garlic cloves minced
3 tbsp shredded parmesan cheese
chopped parsley for garnish
salt and pepper to taste
INSTRUCTIONS
Wash potatoes and then place into a large pot and fill with enough water to completely cover potatoes. Cover pot with a lid and bring water to a boil. Leave lid partially uncovered and boil the potatoes for about 15 minutes, or until they are fork tender. Remove potatoes from water.
Preheat oven to 450°F. Cover a large baking sheet pan with foil. Spray surface with a cooking oil spray. Place cooked potatoes onto sheet pan.
Using a potato masher, press down on the potatoes so that they flatten but are still in one piece.
In a small bowl, mix together garlic and olive oil. Brush tops of potatoes with olive oil and garlic, evenly dividing the garlic among the potatoes. You may need to scoop some of the garlic onto the potatoes.
Roast potatoes for about 18 minutes or until tops start to turn golden brown and crispy. Set your oven to a low broil and broil potatoes for about 3-5 minutes to further crisp up the skin. When potatoes are about 1 minute from reaching desired crispness, sprinkle tops with cheese and place back into the oven for an additional 1 minute (still at a low broil) or until cheese is melted. Remove potatoes from oven. Garnish with parsley and season with salt and pepper to taste. Let potatoes cool slightly before serving.
