Ingredients:

  • 1.5 lbs Baby Yukon Gold potatoes
  • 2 tsp sea salt
  • 3 tbsp unsalted butter, melted
  • 3 tbsp extra virgin olive oil, divided
  • 1/2 cup freshly grated Parmesan cheese
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/4 tsp cracked black pepper

Instructions:

  1. Place cleaned baby potatoes in a microwave-safe bowl with half an inch of water. Cover and microwave on high for 8–10 minutes until fork-tender.
  2. Drain the potatoes thoroughly and allow them to steam dry for 2 minutes to ensure maximum crispiness.
  3. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper and brush with 1 tablespoon of olive oil.
  4. In a small mixing bowl, whisk together the melted butter, remaining 2 tablespoons of olive oil, grated Parmesan, minced garlic, oregano, red pepper flakes, and black pepper.
  5. Arrange potatoes on the prepared baking sheet. Use a flat-bottomed glass to smash each potato until flattened but still intact.
  6. Spoon the garlic parmesan mixture evenly over the smashed potatoes. Bake for 25 minutes or until the cheese forms a golden-brown, shattering crust.