Roasted and Smashed Potatoes with Sun Dried Tomatoes and Parmesan

You are three ingredients away from these amazing spuds. Crispy on the outside, buttery on the inside, and topped with chewy-sweet sun dried tomatoes and salty parmesan cheese. Easiest and tastiest way to your potato-loving heart. 

I called this a "side dish", but truth is, I served these as an after-school snack! The boys devoured this entire pan of smashed baby potatoes. I'm 100% certain they would have eaten more... But talk about a healthy way to snack! Seriously. 

I also called them "easy". That's no joke. Potatoes are roasted, potatoes are smashed, potatoes are topped, potatoes are quickly roasted again. That's the entire process. 

Roasted and Smashed Potatoes with Sun Dried Tomatoes and Parmesan 

1 1/4 pounds small red potatoes, rinsed and patted dry
1 tablespoon olive oil
1/2 teaspoon salt
1/4 cup diced or thinly sliced oil-packed sun dried tomatoes
Wedge of parmesan cheese for shaving 

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
In a large bowl, combine the potatoes, oil and salt. Toss to coat. Transfer the potatoes to the prepared pan and spread out in an even layer, preferably without the potatoes touching each other. Bake for 35 minutes, until the potatoes are tender (they will give in slightly when you squeeze them).
Remove the pan from the oven (keep the oven at 400 degrees) and smash the potatoes with a heavy spatula or the bottom of a heavy pan. Top the potatoes with the sun dried tomatoes. Use a vegetable peeler to shave pieces of the parmesan cheese over the potatoes. 
Return the pan to the oven and bake for 3 to 5 more minutes, until the cheese melts. 
Serves 4