Ingredients:

  • 900g baby red potatoes or Yukon Gold
  • 5ml kosher salt (for boiling water)
  • 45ml extra-virgin olive oil
  • 3 cloves garlic, minced
  • 60g fresh parsley, chopped
  • 60g freshly grated Parmesan cheese

Instructions:

  1. Place the baby potatoes in a large pot of salted water. Bring to a boil and simmer for 12–15 minutes until fork-tender. Drain and let them steam-dry for 2 minutes.
  2. On a clean surface or baking sheet, use a masher to gently press each potato down to about 1/2 inch thickness without completely bursting the skin.
  3. Whisk together the olive oil and minced garlic. Brush the mixture generously over both sides of every smashed potato.
  4. Preheat grill to medium-high. Place potatoes directly on the grates or griddle and grill for 4–6 minutes per side until a deep mahogany crust forms.
  5. If using Parmesan, sprinkle it over the potatoes during the last 2 minutes of cooking until melted and bubbly. Remove from heat and garnish with fresh parsley.