Boiled, smashed, and roasted until crispy with a parmesan-rosemary crust. Gluten-free, garlic-free, pork-free, tree-nut-free.

INGREDIENTS

• 1.5 pounds baby Yukon gold or red potatoes

• 1 tablespoons kosher salt for boiling water

• 3 tablespoons olive oil

• 1 teaspoons kosher salt

• 0.5 teaspoons black pepper

• 2 tablespoons fresh rosemary, finely chopped

• 0.8 cups parmesan, finely grated

STEPS

1. Boil the potatoes: Add 1.5 pounds baby Yukon gold or red potatoes to a pot of cold water with 1 tablespoons kosher salt for boiling water. Bring to a boil and cook until fork-tender.

2. Cool slightly: Drain potatoes and let them sit for a few minutes so they're cool enough to handle.

3. Preheat oven: While potatoes cool, preheat the oven to 450°F and line a baking sheet with parchment.

4. Smash: Arrange potatoes on the baking sheet, spaced apart. Use the bottom of a glass or measuring cup to gently smash each one to about half an inch thick, keeping them mostly intact.

5. Season and oil: Drizzle potatoes with 3 tablespoons olive oil and sprinkle with 1 teaspoons kosher salt and 0.5 teaspoons black pepper.

6. First roast: Roast until the edges are golden and starting to crisp.

7. Add parmesan and rosemary: Pull the sheet out, sprinkle 0.8 cups parmesan, finely grated and 2 tablespoons fresh rosemary, finely chopped evenly over the potatoes, pressing lightly so the cheese adheres.

8. Final roast: Return to the oven and roast until the parmesan is melted and crisped into a golden crust.

9. Serve: Plate immediately while the parmesan crust is still crispy.

NOTES

Press the cheese on firmly in step 7 so it crisps into a crust rather than just melting flat. If your potatoes vary a lot in size, smash the bigger ones a bit thinner so they cook evenly with the small ones. Same boil-smash-roast technique works fine if you ever want to swap the topping later.