Instructions:

1. Preheat oven to 425ºF.
2. Rinse and pat dry:
• 1 ¹/₂ lb piccolo potatoes
3. Place potatoes in a microwave safe dish and cook on high heat in the microwave for 4 minutes, or until fork tender.
4. Using the bottom of a cup or the flat-end of a large knife, gently press each potato flat, about 1/2-inch thick.
5. Brush both sides of the flattened potatoes with:
• 1 ¹/₂ TBS grapeseed oil
6. Place potatoes in one layer on a baking sheet.
7. Season potatoes with:
• ¹/₂ tsp kosher salt
• ¹/₈ tsp black pepper, ground
8. Roast potatoes until crisp, about 15-20 minutes.
9. In the meanwhile, in a small bowl combine:
• 3 garlic cloves , crushed
• 1 TBS parsley, American , minced
• ¹/₂ tsp grapeseed oil
10. For the last 3 minutes of roasting your potatoes, sprinkle garlic mixture over the top of the potatoes.
11. Return potatoes to the oven and roast for 2-3 minutes, making sure you remove the potatoes before the garlic burns.
12. Place potatoes on a plate and serve immediately.