Cacio e Pepe Smashed Potatoes

INGREDIENTS

4 cups baby potatoes (or as little or as much as you want)

2-2.5 tablespoons olive/avocado oil

Salt

Pepper

Garlic powder

Red chili flakes

Parmesan (optional)

Lemon zest (optional)

Chives (optional)

Parsley (optiona)

METHOD

Preheat oven to 450 degrees

Bring a pot of water to a boil and add 1 tablespoon of kosher salt

While you wait for the water to boil, scrub the potatoes and rinse under water. Carefully place the potatoes into the boiling pot of water (the potatoes should be fully submerged and covered by ~one inch of additional water)

Cook potatoes for about 15 minutes or until easily pierced with a fork

Drain potatoes and let them cool for 5-10 minutes

Using the bottom of a cup, gently smash the potatoes (to a height of about 1/2 inch) and place on a parchment-lined baking sheet.

Brush olive oil on both sides of the potatoes and season with salt, pepper, garlic powder, and red chili flakes.

Bake potatoes in oven for about 30 minutes or until crispy and golden. Grate parmesan over the top and then stick until the broiler for a minute

Garnish with more parmesan, lots of freshly cracked black pepper, lemon zest. and parsley (optional)

*delicious as is or with Pamela Salzman’s insanely addictive chimichurri sauce