Ingredients
Scale
- 1.5 lbs Baby gold or red potatoes (uniform size works best)
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Black pepper
- 1 cup Shredded Mozzarella cheese (for the pull)
- 1/2 cup Freshly grated Parmesan cheese (for the crunch)
- Fresh parsley for garnish
Instructions
- Place your baby potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the pot to a boil over high heat, then reduce to a simmer. Cook the potatoes for 15 to 20 minutes, or until they are fork-tender. Drain the water and let the potatoes steam dry for a few minutes to remove excess moisture.
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Arrange the boiled potatoes on the sheet. Use the bottom of a heavy glass or a potato masher to gently press down on each potato until it is about 1/2 inch thick. In a small bowl, whisk together the olive oil, garlic powder, paprika, salt, and pepper. Brush this mixture generously over the top of each smashed potato.
- Slide the baking sheet into the oven and roast for 20 to 25 minutes. You want the edges to turn a deep golden brown and look visibly crunchy. Flipping them halfway through is optional but recommended if you want maximum crispiness on both sides.
- Remove the tray from the oven. Sprinkle the shredded mozzarella and parmesan cheese over each potato, making sure some falls onto the parchment paper to create “cheese lace.” Return the tray to the oven for another 5 to 8 minutes, or until the cheese is melted, bubbly, and starting to brown. Serve immediately while the cheese is stretchy.
- Cook Time: 60 minutes