Prep Time: 15 minutes

Cook Time: 15 minutes to boil, 18 minutes to bake

Serving: 4 people

A Word From The Cook

“just another way to enjoy a potato”

Ingredients

• 20 Mini Potatoes
• 2 Tbsp Grated Parmesan Cheese
• 1 Tbsp Herbe d’ Provence (or your choice of herb mixture, oregano, thyme, rosemary)
• 2 Cloves Garlic (crushed)
• 2 Tbsp Olive Oil

Instructions

1. Preheat oven to 375°
2. Brush the potatoes under cold running water.
3. Place cleaned potatoes in a medium size sauce pan and boil in about 2 inches of water for 15 minutes
4. Drain and let dry for 10 minutes.
5. Spread the dried potatoes on a parchment paper lined baking sheet.
6. Using a muddler gently smash the potatoes (keeping them intact) – you could also use a potato masher (without a lot of force).
7. Using a basting brush, brush the olive oil on the top of each potato (after they are smashed)
8. Mix the parmesan, garlic and herbs together in a small bowl and sprinkle over the potatoes.
9. Bake in preheated oven for 18 minutes.