Rosemary smashed Potatoes

4 tbsp Extra Virgin Olive Oil
10 serving Clove of Garlic (by BCOH1478)
1 tbsp Rosemary
0.5 tsp Ancho Chile Powder - 1 tsp (by PANCHAK)
0.5 tsp Diamond Crystal - Kosher Salt (by SHIRTTALES)
12 tsp parm cheese grated
1134 gram Little yellow fleshed potatoe 5 (by DSKARUPA)

1. Bring a large saucepan of salted water to a boil over a medium-high heat. Add 2.5 lbs of potatoes and cook until tender, about 20 minutes. Drain.
2. Place an oven rack a third down from the top of the oven. Preheat the oven to 400 degrees F.
3.Brush a rimmed baking sheet with olive oil (not measured in ingredients). Place 1 hot potato on the sheet. Using the the back of a soup spoon, carefully flatten top of the potato by pressing firmly but taking care not to break the potato apart. Repeat the procedure for all potatoes.
4. Stir together 0.5 cup of olive oik, garlic rosemary, chili powder, and salt in a medium bowl. Spoon half of the mixture on top of the potatoes. Sprinkle with cheese.
5. Bake the potatoes until golden and crisp on top and slightly crisp on bottom, 25-30 minutes. Serve hot with remaining garlic mixture.

Serving Size: Makes 6-7 servings

Number of Servings: 7

Recipe submitted by SparkPeople user MRXIPHOID.