One potato, two potato, three potato…
24 oz baby dutch red potatoes
3 cloves garlic
2 tbs olive oil
1 tsp red pepper flakes
2 tbs grated parmesan
1/2 tsp salt
1/2 tsp freshly cracked black pepper
Roast the potatoes in the oven at 425 for 20 minutes.
Remove from oven and smash with a potato smasher or bottom of a glass.
In a bowl, combine the oil, garlic, and seasonings.
Drizzle onto each smashed potato and top each with the parmesan.
Place back into the oven and broil for 3 minutes or until golden tops.
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