Never met a potato I didn’t like 😋 hungry happens

Ingredients

• 1.5 pounds Mini Potatoes (washed, skins left on)
• 2 tablespoons Olive Oil (extra virgin preferred)
• 1 teaspoon Kosher Salt
• ½ teaspoon Black Pepper (freshly ground)
• ½ teaspoon Garlic Powder
• ¼ cup Parmesan Cheese (freshly grated)
• 1 cup Mozzarella Cheese (shredded; part-skim for lower calories)
• 1 tablespoon Fresh Parsley (chopped, optional garnish)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it fully preheat while you prepare the potatoes.

   Time: PT5M

   Temperature: 425°F

2. Boil Potatoes

   Place the washed mini potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil over medium‑high heat. Cook until just tender when pierced with a fork (about 8‑10 minutes).

   Time: PT10M

3. Drain and Cool Slightly

   Drain the potatoes in a colander and let them sit for 2 minutes so steam evaporates and they are safe to handle.

   Time: PT2M

4. Arrange and Smash

   Line a baking sheet with parchment paper. Transfer potatoes onto the sheet, spacing them evenly. Using the back of a fork, press each potato down to create a flat, criss‑crossed surface, being careful not to break them apart.

   Time: PT5M

5. Season

   Drizzle each smashed potato with olive oil, then sprinkle evenly with salt, black pepper, and garlic powder.

   Time: PT2M

6. Add Cheese

   Scatter the grated Parmesan over each potato, then top with shredded mozzarella, ensuring an even coating.

   Time: PT3M

7. Bake or Air‑Fry

   Place the sheet in the preheated oven and bake for 15 minutes, or air‑fry at 400°F (200°C) for the same time, until the cheese is melted, bubbly, and the edges of the potatoes are golden brown.

   Time: PT15M

   Temperature: 425°F

8. Finish and Serve

   Remove the potatoes from heat, let them rest for 2 minutes, then garnish with chopped parsley if desired. Serve hot.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

5 g

Carbohydrates

15 g

Fat

5 g

Fiber

2 g