ROASTED SMASHED POTATOES

Prep Time 15 minutes
COOK 25 minutes
BAKE 22 minutes at 450°F
Makes 12 servings (1 potato each).

Ingredients

12 to 16 small red potatoes (1½ to 2 inches in diameter,
1½ to 2 lb. total)
1 tsp. salt
¼ cup olive oil
¾ tsp. salt
½ tsp. black pepper
¾ cup finely shredded Parmesan cheese
2 Tbsp. finely chopped fresh Italian parsley

Directions

1. Place potatoes in a 3-qt. saucepan and cover with at least
   1 inch of water. Add the 1 tsp. salt. Bring to boiling; reduce heat. Cover and simmer 25 to 30 minutes or until potatoes are very tender; drain.
2. Preheat oven to 450°F. Transfer potatoes to a foil-lined 15×10-
   inch baking pan. Cool 10 minutes. Lightly press down on each
   potato to smash to about a ½-inch thickness, keeping each potato in one piece.
3. Brush half of the olive oil on potatoes. Sprinkle half of the ¾ tsp. salt and ¼ tsp. of the pepper on potatoes. Bake, uncovered, 10 to 15 minutes or until bottoms are lightly browned and crisp. Turn potatoes; brush with the remaining olive oil and sprinkle with the remaining salt and pepper. Bake 10 to 15 minutes more or until potatoes are lightly browned and crisp. In a bowl combine cheese and parsley. Sprinkle on potatoes. Bake 2 to 3 minutes more or until cheese melts.