My mother makes these potatoes and they are so crispy and delicious! They are a wonderfully elevated way to serve potatoes to company, but my kids request them for dinner all the time as well!

Serves 8

3 lb small yellow potatoes

1/4 cup olive oil

1 teaspoon thyme

1 teaspoon oregano

1 teaspoon parsley

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 tablespoon kosher salt

Freshly grated Parmesan cheese

Olive oil for finishing

Flaky sea salt

Place potatoes in a large pot of cold water and add 1/4 cup kosher salt and bring to a boil. Once boiling, turn down to simmer and let cook until very soft, about 30-40 minutes. A sharp knife should easily prick the potatoes. Once soft, drain potatoes in a colander. Let them cool until they can be handled.

Preheat oven to 475 degrees.

Drizzle two tablespoons of olive oil onto a large sheet pan and spread it around until the pan is completely covered. Place potatoes on the sheet pan. Make a thin slice across the top of the potato with a knife and smash them flat. You can use the flat surface of a glass or your palms or even a large fork. Once flattened, sprinkle another 2 tablespoons of olive oil over the potatoes and then sprinkle with the spice mixture (the spice mixture may be a little more than you need, but you will want to use at least 2/3rds of it).

Roast potatoes in the oven for 30 minutes. Remove from the oven, sprinkle with grated Parmesan cheese and pop back in the oven for another minute or two, until melted. The bottoms will be nice and crispy! Transfer potatoes to a platter and drizzle with extra virgin olive oil and sprinkle with kosher salt.