DIRECTIONS: Preheat your oven to 450°F to ensure it's hot and ready for the potatoes. Boil a pot of salted water and cook the potatoes until they’re tender enough to be pierced with a fork. Coat a baking sheet with olive oil and arrange the boiled potatoes on it, spaced well apart. Gently press each potato with a potato masher to flatten slightly, then give it a 90-degree turn and press again to create a crisscross pattern. Drizzle more olive oil over each potato. Season the potatoes with kosher salt, black pepper, and chopped rosemary, then sprinkle generously with grated Parmesan cheese. Bake in the preheated oven for 20 to 25 minutes, or until they’re golden brown and crisp. 

NUTRITION INFO: Calories: 390kcal (20%) Carbohydrates: 74g (25%) Protein: 9g (18%) Fat: 7g (11%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Sodium: 26mg (1%) Potassium: 1794mg (51%) Fiber: 9g (38%) Sugar: 3g (3%) Vitamin A: 9IU Vitamin C: 84mg (102%) Calcium: 51mg (5%) Iron: 3mg (17%)

(Recipe and photo courtesy of Food Faith Fitness)