Ingredients
1½ lbs baby gold potatoes
2 oz shredded parmesan cheese
salt, garlic powder, onion powder, paprika + Italian herb seasoning, to taste
8 oz shredded mozzarella cheese
optional garnish: chives + chili pepper flakes
Dip: Lazy Tzatziki
Instructions
Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper and set aside.
Bring a large pot of salted water to a boil. Add in the potatoes, bring water back to a boil and cook for 10-15 minutes or until fork tender. Time varies with the size of your taters. Remove promptly and transfer to the pan to cool slightly.
I had to cut some of my larger potatoes in half but if you have tiny potatoes, you can skip this. For the unsliced potatoes, I recommend scoring them in a criss cross pattern – so that they smash flatter or don't fall apart.
First layer: add about 1 tablespoon shredded parmesan, then put the potato on top of the cheese. Cut a small square of wax paper or parchment paper. Cover the potato and THEN press down with the bottom of a glass to flatten (this prevents the glass from sticking and thus dismantling the potatoes). Flatten them as much as you can with out destroying them. Remove the small piece of parchment paper and repeat the process with the remaining potatoes. Next add the seasonings to each potato and then top em with mozzarella. Bake em for 15 minutes or until golden brown on top.
Notes
Store leftovers in an airtight container.
You can use vegan cheeses if your lactose intolerant or vegan.
I used my Lazy Tzatziki as a dip here but another great one is the classic sour cream and chives!
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