Ingredients
2 pounds baby potatoes (red or gold)
3 tablespoons Buona Cucina Garlic Infused Oil
½ teaspoon kosher salt
¼ teaspoon Buona Cucina Pennsylvania Pepper
2 tablespoons grated Parmesan cheese
1 tablespoon fresh parsley, chopped
Directions
Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15–20 minutes.
Preheat oven to 425°F.
Drain potatoes and place on a parchment-lined baking sheet.
Using the bottom of a glass or potato masher, gently smash each potato to about ½-inch thickness.
Drizzle with Buona Cucina Garlic Infused Oil and season with salt and pepper.
Roast for 25–30 minutes, or until golden brown and crispy around the edges.
Remove from the oven and immediately sprinkle with Parmesan cheese and fresh parsley.
Serve hot.
Recipe by Chef Lisa Heidelberg