Remember those crispy, cross-hatched, parmesan-crusted potatoes that went viral on TikTok? We sure do. This version skips the cross-hatching and goes for the smashed potato method. First, baby potatoes are boiled in heavily salted water, then smashed on a pan that's been sprinkled with a generous layer of Parmigiano-Reggiano cheese and our Everything Grill blend. After roasting, the bottom of the bottom of the potatoes have a lacy, cheese skirt with a creamy interior and roasty-toasty tops. Serve as a side as they are, or if you want to guild the lily, you can top them with dollops of sour cream and a mountain of thinly sliced chives. Hello, steakhouse vibes!

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Ingredients

1½ pounds small potatoes, such as Yukon gold, red bliss, or fingerlings
Surya Salt or kosher salt
4 tablespoons extra virgin olive oil, divided
1 cup (85g) grated Parmigiano-Reggiano cheese
1½ tablespoons Everything Grill

Methods

Preheat the oven to 400°F.
Meanwhile, place the potatoes in a pot of abundantly salted water (you want it to taste like the sea — this is your chance to season the potatoes from the inside out!). Cover, place over medium-high heat, and bring to a boil. Reduce the heat to medium, and cook until the potatoes are cooked through and easily pierced with a paring knife. Drain and return the potatoes to the hot pot they were cooked in, off the heat (this will help any residual water on the outside of the potatoes to steam off).
While the potatoes are cooking, prepare the pan. Drizzle 3 tablespoons olive oil over a rimmed, quarter sheet pan, and then sprinkle with an even layer of parmesan cheese. Sprinkle 1 tablespoon of the Everything Grill over the cheese.
Take one boiled potato at a time, place it on top of the cheese, and smash it with the bottom of a glass (you can use your palm, but the potatoes are hot!). Repeat with the remaining potatoes, tetrising them onto the pan. Brush the remaining 1 tablespoon olive oil onto the potatoes and sprinkle with the remaining 1½ teaspoons Everything Grill. Roast until the cheese is melted and golden and the tops of the potatoes are lightly browned, 30 to 40 minutes.
To serve, use a spatula to flip the potatoes over, revealing their crispy cheesy side, or transfer to a serving plate. Finish with a sprinkling of flaky sea salt, if desired, and enjoy hot or warm.

Asha's Crispy Smashed Parmesan Potatoes

Recipe by: Asha Loupy

Serves 4 to 6

Ingredients

1½ pounds small potatoes, such as Yukon gold, red bliss, or fingerlings
Surya Salt or kosher salt
4 tablespoons extra virgin olive oil, divided
1 cup (85g) grated Parmigiano-Reggiano cheese
1½ tablespoons Everything Grill

Methods

Preheat the oven to 400°F.
Meanwhile, place the potatoes in a pot of abundantly salted water (you want it to taste like the sea — this is your chance to season the potatoes from the inside out!). Cover, place over medium-high heat, and bring to a boil. Reduce the heat to medium, and cook until the potatoes are cooked through and easily pierced with a paring knife. Drain and return the potatoes to the hot pot they were cooked in, off the heat (this will help any residual water on the outside of the potatoes to steam off).
While the potatoes are cooking, prepare the pan. Drizzle 3 tablespoons olive oil over a rimmed, quarter sheet pan, and then sprinkle with an even layer of parmesan cheese. Sprinkle 1 tablespoon of the Everything Grill over the cheese.
Take one boiled potato at a time, place it on top of the cheese, and smash it with the bottom of a glass (you can use your palm, but the potatoes are hot!). Repeat with the remaining potatoes, tetrising them onto the pan. Brush the remaining 1 tablespoon olive oil onto the potatoes and sprinkle with the remaining 1½ teaspoons Everything Grill. Roast until the cheese is melted and golden and the tops of the potatoes are lightly browned, 30 to 40 minutes.
To serve, use a spatula to flip the potatoes over, revealing their crispy cheesy side, or transfer to a serving plate. Finish with a sprinkling of flaky sea salt, if desired, and enjoy hot or warm.