Ingredients:

  • 5 lbs (700g) Baby Potatoes, washed, skin on
  • 2 Tbsp Coarse Sea Salt (for boiling water)
  • 3 Tbsp Extra Virgin Olive Oil
  • Freshly ground Black Pepper, to taste
  • 1/2 cup (50g) Freshly Grated Parmesan Cheese (Parmigiano-Reggiano)
  • 2 Tbsp Fresh Rosemary, finely chopped
  • 1 tsp Garlic Powder
  • Flaky sea salt, for finishing (optional)

Instructions:

  1. Place potatoes in a large saucepan. Cover with cold water, ensuring they are submerged by at least 1 inch. Add the 2 tablespoons of sea salt. Bring to a rolling boil, then reduce heat and simmer until fork-tender (about 15–20 minutes).
  2. Drain the potatoes thoroughly. Let them sit on the drained pan or a cooling rack for 5 minutes to allow excess steam to escape—this is crucial for crispiness!
  3. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Arrange the slightly cooled potatoes on the sheet, spaced apart. Using the base of a glass or a masher, gently press each potato until it is flattened to about 1/2-inch thickness.
  4. Drizzle the smashed potatoes generously with olive oil and season lightly with black pepper. Place the tray in the preheated oven and roast for 20 minutes.
  5. While roasting, combine the grated Parmesan, chopped rosemary, and garlic powder in a small bowl and mix well.
  6. Remove the potatoes from the oven after the initial 20 minutes. Sprinkle the Parmesan-rosemary mixture evenly over the smashed surfaces.
  7. Return the tray to the oven and roast for another 15–25 minutes, rotating the tray halfway through, until the edges are deeply golden brown and the cheese topping is bubbling and crispy.
  8. Transfer immediately to a serving platter. Finish with a sprinkle of flaky sea salt, if desired, and serve hot.