Ingredients:

  • 1.5 lbs baby red potatoes
  • 1 tsp kosher salt
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place baby red potatoes in a large pot, cover with cold water, and add salt.
  2. Bring to a boil and simmer for 15–20 minutes until a fork slides into the center with zero resistance.
  3. Drain the potatoes well and let them steam-dry for 2 minutes.
  4. Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
  5. Arrange the potatoes on the baking sheet and use a masher or the bottom of a heavy glass to gently press each potato until it is about 1/2 inch thick.
  6. In a small bowl, mix olive oil, minced garlic, smoked paprika, thyme, salt, and pepper.
  7. Brush the seasoned oil mixture generously over the top of each smashed potato.
  8. Bake on the center rack for 25–30 minutes until golden brown and crispy.
  9. Finish by sprinkling with grated Parmesan cheese and chopped fresh parsley before serving.