Ingredients:

  • 1.5 lbs baby Yukon Gold or red potatoes
  • 1 tbsp kosher salt
  • 4 tbsp unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp black pepper, freshly cracked
  • 0.5 cup parmesan cheese, finely grated
  • 0.5 tsp flaky sea salt
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Place baby potatoes in a large pot and cover with cold water by at least an inch. Add 1 tbsp kosher salt. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes until fork-tender.
  2. Drain the potatoes and let them sit in the colander for 2 minutes to steam dry, which is essential for achieving a crispy exterior.
  3. Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
  4. Arrange the dried potatoes on the baking sheet. Using the flat bottom of a heavy glass or a potato masher, gently press down on each potato until it is roughly 1/2 inch thick.
  5. Whisk together the melted butter, minced garlic, dried oregano, and black pepper. Generously brush the tops of the smashed potatoes with the mixture.
  6. Place in the oven and roast for 20–25 minutes. Sprinkle with finely grated parmesan cheese during the final 5 minutes of roasting to create a crispy cheese crust.
  7. Remove from the oven and garnish with flaky sea salt and fresh chopped parsley before serving.