Crispy Garlic Smashed Potatoes

Finely chop the Jalapeño Pepper (1) and remove the seeds. Finely chop the Italian Flat-Leaf Parsley (4 Tbsp).

Place Baby Red Potatoes (9) in a large saucepan filled three quarters with water. Bring to a boil over high heat. Boil for 20 minutes, or until a fork can be easily inserted into the centers.

Preheat the oven to 350 degrees F (180 degrees C). Place parchment paper on a rimmed baking sheet and drizzle with Olive Oil (as needed). Remove the potatoes from the pan of water and place them on parchment paper. Smash each potato with a fork a couple of times.

In a small bowl, combine the flat leaf parsley, jalapeno pepper, Kosher Salt (1 tsp), Garlic Salt (as needed), Freshly Ground Black Pepper (as needed), Cayenne Pepper (as needed), Extra-Virgin Olive Oil (4 Tbsp)

Mix well and spoon the mixture over the smashed potatoes.

Bake in the preheated oven for 30 minutes.

Serve warm!