Smashing parboiled potatoes creates more surface area and craggy edges that get crisp when roasted in a hot oven.
Try fresh rosemary or parsley or opt for a different cheese, like Pecorino Romano.
Serve these potatoes as part of a holiday meal or for a weeknight dinner.
Photo:Photographer: Jake Sternquist, Food Sylist: Kelsey Moylan, Prop Stylist: Breanna Ghazali
Place 1 pound potatoes in a large pot, cover with water and bring to a boil.
Cook, covered, until fork-tender, about 15 minutes.
Drizzle 1 tablespoon oil on a large rimmed baking sheet.
Photographer: Jake Sternquist, Food Sylist: Kelsey Moylan, Prop Stylist: Breanna Ghazali
Drizzle with the remaining 1 tablespoon oil and sprinkle with 14 teaspoon each salt and pepper.
Scatter smashed garlic cloves on the pan.
Roast the potatoes, flipping once halfway, until crispy, about 20 minutes.
Photographer: Jake Sternquist, Food Sylist: Kelsey Moylan, Prop Stylist: Breanna Ghazali
Sprinkle with 2 tablespoons Parmesan and the lemon zest.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
Photographer: Jake Sternquist, Food Sylist: Kelsey Moylan, Prop Stylist: Breanna Ghazali
