Rosemary Smashed Potatoes

By Jahel

Ingredients

• 1-1/2 lbs. baby potatoes
• 1/2 c olive oil, plus more for greasing baking sheet
• 10 garlic cloves, finely chopped
• 1 T chopped fresh rosemary
• 1/2 t salt
• 1/2 c grated parmigiana reggiano

Preparation

Step 1

Bring large saucepan of salted water to a boil over medium high heat. Add potatoes and cook until tender, about 20 minutes. Drain.
Place oven rack a third of the way down from top. Preheat oven to 400.
Brush a rimmed baking sheet with olive oil. Place 1 hot potato on baking sheet. Using the back of a spoon, carefully flatten top of potato without breaking it apart. Repeat with remaining potatoes.
Stir together 1/2 c olive oil, garlic, rosemary, chili powder and salt in a small bowl. Spoon half of garlic mixture on top of the potatoes. Sprinkle with cheese.
Bake potatoes until golden brown and crisp on top and slightly crisp on bottom, 25-30 minutes. Serve hot with remaining garlic mixture.