Little Mommy, Big Appetite: potatoes

Wow. I saw these on Pinterest a few weeks ago and had to try them. Pinterest apparently has me on a potato binge lately... and I'm totally okay with it.
These little potatoes were crispy and crunchy on the outside, and soft and buttery on the inside...just like mashed potatoes - I can't even explain how awesome they were! I recreated them with my own little touches... I love some crunch, so I added some bread crumbs, and some parmesan for a little more flavor. I found little "Honey Gold" potatoes and they were every bit as yummy as the packaging said they would be - if you can find them, give them a try!
This recipe is a great way to change up the "same old roasted potatoes". They are a great choice for a causal dinner, or a noteworthy addition to a meal for guests. We had them with some to-die-for braised, then grilled ribs - perfect match!
Wishing you best dishes and yummy dreams!

xoxo,

Roasted Smashed Potatoes

adapted from: America's Test Kitchen

1 small bag of baby potatoes (I used Honey Golds)

2 tbsp. butter, melted in a small dish

2 c. of panko bread crumbs in a small dish (I used regular in the pictures, but prefer panko)

salt, pepper, parsley, garlic powder

1/3 c. grated parmesan

olive oil

1. Wash the potatoes, leave the skin on, then place them into a pot of water with a pinch of salt.

2. Boil the water and cook the potatoes until they are fork tender (but, don't let them fall apart yet!)

3. Melt the butter in a small dish. Take the potatoes out of the water, and dip them in the melted butter, then roll them in the panko.

4. Place them on a lined baking sheet and smash them with a fork.

5. Top them with generous amounts of salt, pepper, garlic powder, and parsley, and then a drizzle of olive oil.

6. Bake them in the oven at 350 degrees for about 10 minutes. Then, pull out the sheet, sprinkle with parmesan, and put them back in under the broiler for 2-3 minutes to really crisp them up!