Smashed Potatoes

2 pounds small-to-medium red or yellow potatoes

1 tablespoon salt

4 tablespoon olive oil, divided

3 tablespoons Cracked Black Pepper Rub

1/2 cup Parmesan cheese, grated

2 tablespoons scallions, thinly sliced

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1. Preheat the oven to 425ºF.
2. Place the potatoes in a large pot. Cover with cold water until the potatoes are submerged by 1 inch of additional water.
3. Bring the mixture to a boil over medium-high heat. Add a tablespoon of salt and continue cooking until the potatoes are just tender, about 15 minutes.
4. While the potatoes cook, drizzle 1 tablespoon oil onto a rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.
5. When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes.
6. Arrange the potatoes over the prepared baking sheet about 2 inches apart. Using a measuring cup gently smash each potato to a height of about ½ inch.
7. Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle the Cracked Black Pepper Rub over the potatoes.
8. Bake for 15-20 minutes or until the edges are golden brown.
9. Remove potatoes from oven. Flip potatoes over and sprinkle with Parmesan cheese. Return to oven and bake for 10-15 minutes, or unitl cheese is melted. Sprinkle them scallions. Serve hot or room temperature.

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