Ingredients
Directions 8 steps | 55 Minutes
Bring a large pot of salted water to a boil. Add the potatoes to the pot and cook until fork-tender, about 15-20 minutes.
While the potatoes are cooking, preheat the oven to 425°F. Prepare two baking sheets and spread two tablespoons of oil onto each baking sheet. Drain the potatoes and evenly spread out the potatoes on the baking sheet.
Using either a fork or a potato masher, smash the potatoes until flattened.
Generously sprinkle the top of each smashed with the remaining olive oil. Sprinkle garlic powder, salt and pepper to taste. Bake the potatoes for 20-25 minutes, rotating the trays halfway, until golden brown and crispy.
While the potatoes are baking, make the garlic butter. Place the butter and garlic in a microwave-safe dish.
Microwave in 15-second intervals until the butter is melted.
Once the potatoes are out of the oven, brush each potato with the garlic butter and sprinkle on the Parmesan cheese.
Garnish with finely chopped parsley and enjoy!
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