Smashed Red Potatoes with Garlic and Parmesan

The ultimate stress-reliever: Smashing potatoes. If that doesn't work for you, another surefire road to calm is sinking your teeth into these garlicky potatoes - crispy on the outside, tender on the inside and topped with golden brown, toasted parmesan cheese. Quite possibly one of the simplest side dishes ever - but one that delivers on all fronts (taste, texture, ease of prep, joy, lots of  joy).

About the potatoes: I used petite red potatoes for this recipe - the ones sold in 1 1/2-2 pound bags. You can also use gold or white potatoes - just make sure they're small (about 2-3 inches).

Want perfectly crispy skin? To ensure you get crispy edges on the potatoes, leave a little room between them on the baking sheet. They shouldn't be touching - keep them in the friend zone. If necessary, use 2 baking sheets.

What should you use to smash the potatoes? Something with a flat bottom, like a mug or ramekin. I used one of my little pyrex custard cups. I've used mugs in the past.

Have fun smashing! 

Smashed Red Potatoes with Garlic and Parmesan

16 petite red potatoes (about 1 pound)
1 tablespoon olive oil
Salt and ground black pepper
Garlic powder (about 1/2 teaspoon)
1-2 tablespoons grated parmesan cheese, preferably freshly grated
Fresh parsley leaves for serving, optional

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
Place the potatoes in a large saucepan and pour over enough water to cover by about 2 inches. Set the pan over high heat and bring to a boil. Boil for 15 minutes, until the potatoes are fork-tender.
Drain.
Transfer the potatoes to the prepared pan and smash each one with the bottom of a small bowl or mug (see note above). For crispy edges, allow a little room between each potato.
Brush the top of the potatoes with the olive oil and season with salt and pepper. Sprinkle the top with garlic powder and then the parmesan cheese.
Bake for 6 to 8 minutes, until the edges are crispy and the tops are golden brown. Top with parsley before serving if desired.

Serves 4