Ingredients:

  • 1 lb baby gold potatoes
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tbsp grated parmesan cheese
  • 1 tsp garlic powder
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place baby gold potatoes in a pot of salted water, bring to a boil, and simmer until fork-tender (about 12-15 minutes).
  2. Drain the potatoes thoroughly and let them steam-dry for 2 minutes to ensure maximum crunch.
  3. Preheat your oven to 425°F (220°C).
  4. Arrange the dried potatoes on a large rimmed baking sheet and drizzle with extra virgin olive oil, sea salt, and cracked black pepper.
  5. Use a potato masher or heavy glass to gently press each potato until it is approximately 1/2 inch thick.
  6. Roast for 15-20 minutes until the edges are mahogany-colored and fragrant.
  7. Remove the pan from the oven and evenly sprinkle garlic powder and the blended cheddar and parmesan cheeses across each potato.
  8. Return to the oven for 3-5 minutes, or until the cheese is bubbly and golden.
  9. Garnish with chopped fresh parsley immediately before serving.