Ingredients

• 1.5 pounds red skinned potatoes
• 2 tablespoons olive oil , divided
• 0.5 teaspoons salt , divided
• 0.5 teaspoons ground black pepper , divided
• 3 ounces armesan cheese , about 3/4 cup
• 2 tablespoons italian parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes in a large saucepan, and add enough water to cover by at least 1 inch. Bring to a boil. Reduce heat, cover, and simmer until potatoes are very tender, about 20 minutes; drain.
3. 3 Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a 15x10x1-inch baking pan with foil. Brush foil with 1 tablespoon olive oil.
4. 4 Transfer potatoes to the prepared baking pan. Use a wide-bottomed glass to lightly press down on each potato to smash to about 1/2-inch thickness, while keeping each potato in one piece.
5. 5 Brush smashed potatoes with remaining 1 tablespoon olive oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
6. 6 Roast in the preheated oven, uncovered, until bottoms are lightly browned and crisp, about 15 minutes.
7. 7 Turn potatoes; sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Return to the oven and roast until potatoes are lightly browned and crisp, 10 to 15 minutes more.
8. 8 Preheat the broiler and set a rack 4 to 5 inches from the heat source. Sprinkle Parmesan cheese over potatoes.
9. 9 Broil until cheese is golden brown and crispy, about 3 minutes. Garnish with parsley.

Nutrition per serving