Boiling spuds before roasting ensures they come out crispy on the outside and creamy inside.
- 2 lbs. new potatoes
- 2 Tbs. olive oil
- 6 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 1 Tbs. minced fresh parsley
- Heat oven to 425°F. Coat baking sheet with cooking spray. In large pot of salted boiling water, cook potatoes until tender, about 20 min. Drain. Arrange potatoes on baking sheet. Using back of spoon or bottom of glass, firmly press down on each potato to smash.
- Drizzle potatoes with oil; top with minced garlic. Sprinkle with ¼ tsp. salt and ¼ tsp. pepper. Roast until golden, about 15 min. Sprinkle with cheese. Roast until cheese is melted, about 2 min. Transfer to serving dish; garnish with fresh parsley.