Ingredients
Method
Cooking Method
- Place baby gold potatoes in a large pot, cover with cold water by 1 inch, and stir in 1 tablespoon of salt. Bring to a rolling boil over high heat, then simmer for 15 to 18 minutes until fork-tender. Drain well and let rest in colander for 5 minutes to steam dry completely.
- Preheat your oven to 425°F (220°C). Line a large heavy baking sheet with parchment paper and lightly brush with olive oil.
- Arrange the warm potatoes spaced evenly on the baking sheet. Use the flat bottom of a sturdy drinking glass or mason jar to gently press down on each potato until flattened to about 1/2-inch thickness with rough, craggy edges.
- In a small bowl, whisk together melted butter, olive oil, minced garlic, chopped rosemary, sea salt, and black pepper. Generously brush the garlic herb mixture across the surface and deep into every jagged crevice of the smashed potatoes.
- Scatter half of the shredded Parmigiano-Reggiano directly over the potatoes. Bake at 425°F for 20 minutes until the edges are golden and sizzling.
- Remove from oven, top with the remaining shredded parmesan, and return to bake for another 8 to 10 minutes (or broil on HIGH for 2 to 3 minutes) until the cheese crust is deeply golden, bubbling, and shatteringly crispy.
- While roasting, whisk together mayonnaise, grated garlic, lemon juice, chives, and salt for the aioli. Sprinkle hot potatoes with flaky sea salt and fresh parsley, and serve immediately with the dipping aioli.