Crispy Smashed Baby Potatoes

Start to finish: 55 minutes
Impresses: 4

Ingredients
1 pound small baby potatoes, washed
¼ cup olive oil
2 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons salted butter, melted
½ cup freshly grated Parmesan cheese
¼ cup fresh parsley, minced
Arugula, for serving

Method
Add potatoes to a large stock pot. Top with cold water. Bring to a boil and continue to boil, uncovered, until potatoes are fork tender — about 15 minutes. Drain and pat dry.

Heat oven to 450 F. Line a large baking sheet with parchment paper. Pour boiled potatoes onto prepared baking sheet. Evenly drizzle potatoes with olive oil, garlic, salt and pepper. Toss to combine.

Spritz the bottom of a drinking glass with cooking spray. Use the bottom of the glass to gently smash each potato to flatten. Bake in preheated oven 15–20 minutes, or until the bottoms start to crisp. Flip and roast an additional 10 minutes. Remove from oven and toss with melted butter, Parmesan cheese and parsley. Serve on a bed of arugula.