Ingredients

• 1 1/2 pounds (1 1/2 - to 2-inch) red skinned potatoes (12 to 16 small potatoes)

• 2 tablespoons olive oil, divided

• 1/2 teaspoon salt, divided

• 1/2 teaspoon ground black pepper, divided

• 3 ounces Parmesan cheese, finely shredded (about 3/4 cup)

• 2 tablespoons minced fresh italian parsley

Description

1. Gather all ingredients.
2. Place potatoes in a large saucepan, and add enough water to cover by at least 1 inch. Bring to a boil. Reduce heat, cover, and simmer until potatoes are very tender, about 20 minutes; drain.
3. Meanwhile, preheat the oven to 450 degrees F (230 degrees C).  Line a 15x10x1-inch baking pan with foil. Brush foil with 1 tablespoon olive oil.
4. Transfer potatoes to the prepared baking pan. Use a wide-bottomed glass to lightly press down on each potato to smash to about 1/2-inch thickness, while keeping each potato in one piece.
5. Brush smashed potatoes with remaining 1 tablespoon olive oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. 
6. Roast in the preheated oven, uncovered, until bottoms are lightly browned and crisp, about 15 minutes. 
7. Turn potatoes; sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Return to the oven and roast until potatoes are lightly browned and crisp, 10 to 15 minutes more. 
8. Preheat the broiler and set a rack 4 to 5 inches from the heat source. Sprinkle Parmesan cheese over potatoes. 
9. Broil until cheese is golden brown and crispy, about 3 minutes. Garnish with parsley.