I'm usually ambivalent when it comes to potatoes. But these potatoes...good gravy. They will steal the show. The fluffy interior is offset by an exterior made crisp by a stint in a hot oven. An avalanche of Parmesan cheese adds a delicious buttery richness. They pair perfectly with Slow Roated Beef, but I was just as happy nibbling bites straight off the baking sheet. Many, many bites.
Also, feel free to make extra because these spuds reheat beautifully. Heat leftovers at 375 degrees for about 15 minutes. The potatoes will be a bit crispier than the first time around, but still unbelievably delicious.
Parmesan Crash Potatoes
Adapted from The Pioneer Woman and Picky Cook
8 small red potatoes or small Yukon gold potatoes
3-4 tablespoons olive oil, divided
Salt and pepper
1/3 cup grated Parmesan cheese (I won't judge if you use more.)
Preheat oven to 450 degrees. Meanwhile place whole potatoes in a pot of salted water. Bring to a boil and allow potatoes to cook until they're fork-tender, about 15 minutes.
Drizzle a generous amount of olive oil (about 2 tablespoons) on a large, rimmed baking sheet. Place cooked potatoes on the baking sheet. Using a potato masher, gently but firmly press down one or two times to smash each potato. Brush 1-2 tablespoons olive oil over the crushed potatoes. Season generously with salt and pepper.
Bake for 20 minutes, until potatoes are golden and crunchy around the edges. Evenly sprinkle the Parmesan cheese on top of potatoes and bake for an additional 2-3 minutes, until cheese is melted.