- 1.5 lbs baby potatoes, scrubbed
- 3-4 tbsp olive oil
- Kosher Salt
- freshly cracked black pepper
- 1 tbsp chopped fresh rosemary
- 1/4 cup grated parmesan or pecorino
Preheat oven to 400 degrees and adjust oven rack to top position. Place potatoes in a 4 qt pot and add water until the pot is 3/4 of the way full. Add 1 tbsp of Kosher salt and bring water to a boil. Boil potatoes until a paring knife slips into potatoes easily. Drain potatoes into a colander and rinse with cool water. Shake colander, then pat potatoes dry with a clean kitchen towel. Prepare a sheet pan with foil or parchment paper. Place a few potatoes on a cutting board and gently smash each one with the ball of your hand to 1/3-1/2 inch thickness. Transfer potatoes to sheet pan. Repeat with remaining potatoes. Evenly space potatoes on sheet pan, drizzle with olive oil, then using hands, massage oil into potatoes so they are evenly coated. Season to taste with Kosher salt and black pepper (literally taste them- they are cooked), bearing in mind the cheese will add a little more salt. Sprinkle rosemary and parmesan cheese on top of potatoes and distribute evenly using hands.
Roast potatoes until they are brown and crispy, about 25-30 minutes, keeping a close eye in the last 10 minutes to ensure the potatoes don’t burn. Alternatively, roast for 20 minutes, then turn on your broiler (DONT WALK AWAY!) for about 2-4 minutes. Remove from oven and serve promptly.