Finely chop the
Jalapeño Pepper (1)
and remove the seeds. Finely chop the
Italian Flat-Leaf Parsley (1/4 cup)
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 (1/4 tsp)
Freshly Ground Black Pepper (1/2 tsp)
Cayenne Pepper (1/4 tsp)
Extra-Virgin Olive Oil (1/4 cup)
Mix well and spoon the mixture over the smashed potatoes.
Bake in the preheated oven for 30 minutes.