Ingredients

• 24 baby potatoes
• 1 tbsp olive oil
• 1 tsp garlic powder
• 2 tsp fresh thyme leaves
• 2 tbsp freshly grated Parmesan cheese
• Salt and pepper to taste

Preparation

Preheat the oven to 425°F.
In a large pot, boil the potatoes until they are fork tender, about 15 to 20 minutes. Rinse them under cold water until they are cool enough to handle.
On a baking sheet, smash each potato with the bottom of a small bowl or cup. Drizzle each potato with the olive oil and season them with salt, pepper, garlic powder, thyme, and Parmesan cheese.
Bake until they are golden, about 10 minutes. For extra crispy potatoes, broil for the final minute of cooking.
Serve immediately or store in the refrigerator for up to 3 days.