1 lb Baby Potatoes
2 tablespoons Olive Oil
Picnic Herbed Goat Cheese
Fine Sea Salt
1/4 cup thinly sliced Red Onion
1 tablespoon chopped Italian Parsley
Maldon Sea Salt or Fleur de Sel
Boil potatoes until fork tender.
Drain off potatoes and let dry in colander for a few minutes
Pre-heat oven to 450
Pile boiled potatoes on a sheet pan and toss with olive oil and a generous amount of sea salt.
Spread oiled & salted potatoes out on pan and smash each potato lightly with a glass. Some may seem like they are falling apart, but those will be the best ones. Or you may end up with a bunch of little Pac-Mans like I did.
Spread on sheet pan making sure potatoes have enough room so they get crispy and don’t steam.
Roast for 20-30 minutes.
Spread about a half of the container of Picnic Herbed Goat Cheese on a platter then scatter roasted smashed potatoes on top of spread. Then sprinkle red onions, Italian parsley, and flakey sea salt over potatoes.