Categories: Healthy
Ingredients
- 2 lb small potatoes, like Yukon Golds
- salt and black pepper to taste
- 1 tbsp olive oil
- 2 garlic cloves, peeled
- 1 tbsp minced fresh rosemary
- 2 tbsp grated Parmesan
Directions
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Place the potatoes in a pot and fill with enough cold water to cover. Add 1 tsp salt and bring to a boil. Cook the potatoes until just tender all the way through, about 20 minutes. Drain.
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When cool enough to handle, use your palm to carefully smash the spuds just enough to break the skin and flatten the potatoes.
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Heat the oil in a large cast-iron skillet over medium heat. Add the potatoes in a single layer, along with the garlic and rosemary. Cook until the potatoes are deeply browned and crispy on one side, 7-10 minutes, then flip and repeat. Add the cheese in the final moments of cooking, so that it melts atop the potatoes. Season with salt and pepper.