1 pound small potatoes, like baby Yukon Golds or fingerlings 4 tablespoons olive oil 2 cloves garlic, minced Salt and freshly ground black pepper, to taste Italian parsley, finely chopped

Preheat the oven to 350°F. Thoroughly scrub the potatoes and arrange them on a parchment-lined baking sheet. Bake for 20 minutes or until they are tender enough to pierce with a fork, but not browned. Let the potatoes rest for 10 minutes or until they are cool enough to handle. Turn the oven up to 450°F. Using the bottom of a plate, a sturdy rocks glass, or measuring cup, smash the potatoes with firm, downward pressure. Squish each potato to about 3/4-inch thick. They will crack and split, but they should, for the most part, stay in one piece. Brush or drizzle generously with olive oil, sprinkle with minced garlic, and place back in the oven. Bake until crispy and golden brown, about 15 minutes. Sprinkle with salt, pepper, and parsley, and try not to eat the whole pan by yourself.