Chef notes
I love any recipe that's easy to make in bulk, but even easier for your guests to individually grab for their plate, and these potatoes are just that. They are a cross between a baked potato and a French fry, with a ton of flavor and an incredible crunch. My neighbor Jen has made them famous in our area and they are a hit every single time!
Technique tip: Salting your potato water will add a deeper depth of flavor to your finished result, as well as help them crisp up more.
Swap option: If you don't have Parmesan, cheddar cheese would be delicious on these.
Ingredients
- 2 pounds (about 2 dozen) baby potatoes
- 1/4 cup extra virgin olive oil
- 4 large cloves garlic, minced
- 1 heaping tablespoon Parmesan, grated
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Preparation
1.Preheat oven to 450°F.
2.Place washed potatoes in a large pot of salted water, covering by one inch. Bring to a boil, and then simmer for about 10 minutes, until potatoes are fork tender.
3.While potatoes are boiling, add olive oil, garlic, Parmesan, Italian seasoning, salt and pepper to a bowl and stir to combine.
4.Spray a large baking sheet with cooking oil. Place drained potatoes about an inch apart. Using a potato smasher (or a large fork), lightly smash each potato, breaking them open slightly.
5.Drizzle the oil mixture on each potato. Bake for 20 minutes, until crispy and golden.
