Olive Oil Smashed Potatoes with Parsley, Pecorino Romano Cheese and yes….Garlic

This smashed potato dish is very simple to make and it is so incredibly delicious. Make sure to use a good quality extra virgin olive oil. We are going to bake the potatoes instead of boiling them! I think this makes such a huge difference.

You’ll need:

• 2-pounds red potatoes quartered
• 5-8 garlic cloves
• 1/4-cup Pecorino Romano Cheese
• 1-tsp salt
• 1/4 tsp ground black pepper
• 1/2-cup extra virgin olive oil
• 1-tbs extra virgin olive oil for baking
• 1/2-cup fresh chopped parsley

Directions:

1. Preheat your oven to 450 degrees.
2. Put the potatoes and the garlic on a baking sheet and toss with 1-tbs olive oil place, 1-tsp salt and 1/2 tsp pepper to lightly coat everything.
3. Place in the oven and roast for 30-40 minutes or until done. You’ll know they are done when poked easily with a knife.
4. Remove from oven and place the potatoes in a bowl and smash with a heavy fork while slowly adding the 1/2 cup of extra virgin olive oil.
5. Taste for salt and pepper and adjust.
6. Now add the parsley, Romano cheese and smash into the potatoes.
7. I like extra olive oil so I usually add a healthy drizzle. Serve immediately

Daniel Mancini

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