Crispy Parmesan Garlic Smashed Potatoes

Boil the baby potatoes in salted water for 15 minutes or until tender, then drain well.

Preheat your oven to 220°C and lightly grease a large baking sheet with olive oil.

Place potatoes on the sheet and use the bottom of a glass to press down on each one until flattened but intact.

Drizzle the smashed potatoes with the remaining olive oil and sprinkle evenly with garlic powder, oregano, salt, and pepper.

Bake for 15 minutes until the edges begin to crisp up.

Sprinkle the parmesan cheese over each potato and bake for another 5 to 7 minutes until the cheese is melted and golden brown.

Serve immediately while hot and crispy.