Roasted Smashed Potatoes with Garlic and Parmesan

Preheat oven to 200ºC (400ºF) and spray a large baking sheet with cooking oil.

Place potatoes in a large stockpot and fill with water, just enough to cover them. Bring to boil then lower heat and simmer for 10–12 minutes, or until they are fork tender. Drain.

Arrange potatoes on a baking sheet, making sure you leave some space between them. Using a potato masher, press down in the middle and smash the potato lightly; repeat with remaining potatoes.

In a small bowl, mix olive oil with dried herbs and garlic. Spoon the oil mixture over potatoes and season generously with salt and pepper.

Place in the oven and bake for 20–25 minutes, or until golden brown and crispy. Sprinkle generously with Parmesan cheese and return to the oven for another 2–3 minutes.

Serve warm with a dollop of sour cream and fresh chopped herbs.