I haven't met many potatoes I didn't like. I'm a side of fries and mashed potatoes over the thanksgiving turkey kinda girl. Here's some potatoes I think we can all get behind. They come out a little crisp on the outside and perfectly tender on the inside, a little bit of a french fries vibe going on just foregoing that messy frying process. As you may have gleaned from the title I went for a garlicy cheesy herbaceous kick. As always I suggest to play with different toppings and accompaniments if you are not loving that combo! I used fingerling for these, I often use this variety for the perfect dainty bite sized factor, but feel free to use whatever you may already have in your pantry!
Time: 15 min
1 lb of fingerling potatoes
3 cloves of garlic
3 tablespoons of fresh rosemary
1/4-1/2 cup of fresh grated parmesan
Salt & Pepper
A sheet pan
A pot with lid
Turn oven on to high broil.
Pour potatoes into a pot and fill with water and cover with lid. Boil potatoes on the stove until fork tender, about 8-10 minutes.
Meanwhile, grate parmesan, peel and dice garlic, and finely chop rosemary.
Drain potatoes from water and pour onto a sheet pan.
Generously drizzle with olive oil. Use the bottom of a glass to smash the potatoes.
Liberally salt and pepper and evenly distribute the garlic.
In oven to broil for 3-4 minutes until they are golden brown and reached desired crispiness.
Transfer from sheet pan to serving dish, sprinkle on the cheese and rosemary, and enjoy!