Smashed Potatoes

Wash the potatoes thoroughly. Leave the skins on.

• 800 g Small potatoes

Put the potatoes in a pot, cover them with about 1 l cold water and salt generously.

• 1 l Water
• Salt

Cover and bring to a boil over high heat.

Meanwhile, while step 3 runs

Meanwhile, grate the Parmesan finely.

• 40 g Parmesan

Turn down the heat and simmer the potatoes, covered, for about 15 minutes until a knife slides in easily.

Meanwhile, while step 5 runs

Meanwhile, preheat the oven to 220 °C (convection).

Meanwhile, while step 5 runs

Meanwhile, spread 1 tbsp olive oil over a baking sheet.

• 1 tbsp Olive oil

Drain the potatoes in a colander and let them steam off and cool slightly for about 3 minutes until the skins look dry.

Place the potatoes on the oiled sheet with plenty of space between them.

Gently press each potato flat with the bottom of a glass until it bursts open and is about 1.5 cm thick.

Drizzle with 1 tbsp olive oil and season generously with salt and pepper.

• 1 tbsp Olive oil
• Salt
• Pepper

Slide the sheet into the hot oven and bake for about 15 minutes until golden brown and crispy underneath.

Meanwhile, while step 12 runs

Meanwhile, peel the garlic cloves and press them into a small bowl.

• 2 Garlic cloves

Meanwhile, while step 12 runs

Meanwhile, add 1 tbsp olive oil to the garlic and stir.

• 1 tbsp Olive oil

Take out the baking sheet. Spread the garlic oil over the potatoes and sprinkle the Parmesan on top.

Slide the sheet back into the oven and bake for about 10 minutes until the Parmesan is golden brown and the edges are crispy.

Meanwhile, while step 16 runs

Meanwhile, wash the parsley, shake it dry and chop it finely.

• ½ bunch Parsley

Sprinkle the potatoes with the parsley and serve hot.