J
Jeanh
Guest
INGREDIENTS:
- 2 pounds baby Yukon Gold or Red Potatoes
- 3 tablespoons olive oil
- 1 clove garlic, pressed through garlic press
- 1 tablespoon chopped fresh rosemary leaves, plus ½ teaspoon, divided use
- Sea salt
- *****ed black pepper
- ¼ – ½ cup grated parmesan cheese
- 1 tablespoon chopped flat-leaf parsley
- 1 lemon
INSTRUCTIONS:
- Preheat your oven to 400°, and line a baking sheet with foil or parchment paper.
- Add the baby potatoes to a large bowl, and drizzle over them the olive oil; add in the garlic, the tablespoon of chopped rosemary, a couple of good pinches of sea salt and *****ed black pepper, and then toss to coat well.
- Turn the potatoes out onto your prepared baking sheet, and roast the potatoes for about 40 minutes, shaking the pan a couple of times during the roasting to roll the potatoes around for even crisping; once you can easily pierce a potato with a paring knife, they are done.
- Take the potatoes out of the oven, and turn your oven to the “broil” setting.
- Using a “1 cup” measuring cup, gently press each potato to smash it, taking care not to completely flatten it—you just want to cause it to smash and *****.
- Sprinkle over each smashed potato about 1 heaping teaspoon of the grated parmesan cheese, and place the potatoes under the broiler; broil for about 1-2 minutes, or just until the cheese melts and becomes a nice golden-brown (don’t walk away from your broiler).
- Finish the potatoes by sprinkling over top the remaining ½ teaspoon of chopped rosemary, plus the chopped parsley, and grate just a very small amount (just a little pinch) of lemon zest over the potatoes using a microplane or fine zester, for a little extra aroma; enjoy hot.
