Crispy Smashed Potatoes with Parmesan, Herbs & Black Garlic Olive Oil

Serves 4–6 | Prep 10 minutes | Cook 40 minutes

Golden, crispy potatoes finished with Parmesan, fresh herbs, and a generous drizzle of MOB Black Garlic Extra Virgin Olive Oil. Note: This olive oil can be added to mayonnaise for an aioli dipping sauce as well. 

Ingredients

  • 1½ lbs baby Yukon gold potatoes

  • 2 tbsp regular olive oil, for roasting

  • ½ tsp garlic powder

  • Salt and cracked black pepper

  • ¼ cup freshly grated Parmesan

  • 2 tbsp chopped fresh chives

  • 2 tbsp chopped fresh parsley

  • 2–3 tbsp MOB Black Garlic Extra Virgin Olive Oil

  • Flaky sea salt

Instructions

  1. Preheat oven to 425°F.

  2. Boil potatoes in salted water for 15–20 minutes until fork-tender.

  3. Drain and arrange on a parchment-lined baking sheet.

  4. Gently smash each potato with the bottom of a glass.

  5. Brush with regular olive oil and season with garlic powder, salt, and pepper.

  6. Roast for 20–25 minutes until deeply golden and crispy.

  7. Transfer potatoes to a serving platter.

  8. Sprinkle with Parmesan, chives, and parsley.

  9. Finish with MOB Black Garlic Extra Virgin Olive Oil and flaky sea salt.

Chef's Tip: Add lemon zest for a bright contrast to the rich black garlic flavor.