INGREDIENTS                                                                                        

4 lbs Baby Yukon Gold Potatoes

2 tbsp Olive Oil

1 tsp salt

1 cup pre-shredded Parmesan Cheese

 

METHOD

Preheat oven to 400°

On large cookie sheet or sheet pan, spread out whole baby potatoes. Coat with olive oil, ensuring each potato is coated in oil. Sprinkle salt evenly across potatoes. Place into 400° oven for 45 min – 1 hr. Cooking time may depend on size of potatoes. They should be soft to touch, and fork tender.

Remove from oven. With a large fork, smash each potato flat. Potato doesn’t have to be totally flat against the pan, just enough so the skin is popped and the potato flesh is exposed. Do this for the entire pan.  Generously sprinkle parmesan over the potatoes. Place back into the oven for 8-10 minutes until cheese is fully melted and potato pieces become crisp. For crispy cheese and crisper potatoes, increase oven temperature to 500°.