Directions
- 1Preheat oven to 450°.
- 2Place potatoes in a pot, cover with water and season with 2 tsp salt.
- 3Cook on medium heat for 15–20 minutes until fork tender.
- 4Remove from heat and drain.
- 5Cool slightly.
- 6Transfer to a bowl and toss with 1/4 cup of avocado oil.
- 7In a sheet tray lined with parchment paper, add your Parmesan evenly and sliced garlic, then season with salt and pepper.
- 8Place the potatoes on the sheet tray and smash each potato using the bottom of an oiled jar or a glass to a ½-inch thickness.
- 9Drizzle the top of the potatoes with the rest of the avocado oil and sprinkle with rosemary, salt and pepper.
- 10Bake the potatoes for 25 minutes.
- 11Flip them with a spatula.
- 12Bake for another 10-15 minutes or until golden brown and super crispy.
- 13Serve with more chopped rosemary.
Ingredients
- 2 lbs small yellow potatoes
- 1.5 tsp salt
- 8 garlic cloves sliced
- 1 tsp freshly ground black pepper
- 0.33 cup olive oil divided
- 0.5 cup grated Parmesan
- 1 tbsp chopped rosemary
- water
- 2 tsp salt
- 0.25 cup avocado oil
- avocado oil
- rosemary
- salt
- pepper
- chopped rosemary
Equipment
potbowlsheet trayparchment paperoiled jarglassspatulaoven
Tips
- Cook potatoes until fork tender.
- Smash each potato to a ½-inch thickness.
- Flip potatoes with a spatula for even crispiness.
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