Smashed potatoes are awesome. The inside of the potato is slightly creamy like mashed potatoes while the outside is seasoned and crispy like home fries; it’s the best of both worlds. Of course the crispy parmesan cheese baked on top doesn’t hurt either.
3 teaspoons Victoria Taylor’s Cracked Black Pepper Rub, divided
8 medium red potatoes
¼ cup olive oil, divided
½ cup grated Parmesan cheese, divided
Salt to taste
Pre-heat oven to 400°
Place washed potatoes in a 3 to 4 quart pot. Cover with cold water and boil until almost tender, 10-15 minutes. Drain. When cool enough to handle, place the potatoes on a baking sheet that has been lined with parchment paper. Crush each potato to about ¾ inch thick with a potato masher or the bottom of a glass or mug. Try to keep them intact as much as possible.
Drizzle with half of the olive oil and then sprinkle with 2 teaspoons Cracked Black Pepper Rub. Bake for 15 minutes and then carefully turn over using a spatula.
Drizzle with remaining olive oil and then sprinkle with the last teaspoon of Cracked Black Pepper Rub and the cheese. Bake for another 15 minutes.
They should be nicely browned and the cheese will be crisp. Check seasoning before adding additional salt.