I had a bunch of small potatoes I needed to use up, so I thought I'd try to make my version of smashed potatoes I've seen online. Roasting the garlic is an extra step that I think is worth it (it is a lot of garlic, I suppose you can use less if you want). Mine are not as flat/crispy as some other recipes but I prefer to have the potatoes be a bit soft in the middle. Try not to eat them all at once!
Ingredients:
8 small yellow potatoes
1 head of garlic, whole
1/2 cup parmesan cheese
olive oil
salt/pepper to taste
Instructions:
1) Cut the top off the head of garlic (I save the top to flavor chicken broth!), place in foil and drizzle with olive oil. Close the foil around the garlic and bake 425 F for 40 minutes until soft. Once cooled, squeeze out the garlic and smash to make a paste.
2) Boil the potatoes whole in salted water for 8-10 minutes until fork-tender. Drain and return to the pot for 5 minutes to evaporate the liquid.
3) Place potatoes on a baking sheet and flatten the potatoes with a heavy-bottom glass or cup.
4) Sprinkle each with salt/pepper, brush with olive oil, and spread the garlic paste on top. Grate on the cheese (measure with your heart!).
5) Bake 425 F for 20-25 minutes until golden brown and crispy.
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