Since we are huge fans of “potatoes” in general, making crushed New Potatoes seemed like a natural choice. These are so good because you get a soft creamy center like
mashed potatoes, but a crunchy crisp outside like roasted potatoes – delicious! One thing more they’re so simple, it’s almost terrifying, but they do take about half an hour – so plan accordingly.

Adapted from Home cooking in Montana

12 new potatoes (or Other Small Round Potatoes)
3 TBS olive oil
3 garlic clove
2 TBS chives
salt
pepper
4 TBS grated cheese
2 TBS finely grated parmesan cheese

1. Wash potatoes well and place in salted water pot. Bring a pot of salted water to a boil. Add in potatoes and cook them until they are fork-tender (15-20 minutes).

2. Toss garlic cloves in the microwave. (Sometimes I put the whole bulb in) — 10 to 15 seconds will do the trick. Now peeling is much easier. The cloves practically pop — out of their skins, becoming more tender and easier to crush.

3. Mix oil with crushed garlic clove in a small bowl and Set aside.

4. Line a baking sheet with parchment paper. Place the potatoes on the parchment leaving plenty of room between each potato.
5. Crush the potatoes using a potato crusher or carefully with bottom of a drinking glass (or your tool of choice.)
6. Pour some garlic oil over each potato.

7. Sprinkle some salt and pepper. Add some Parmesan/Pepper Jack cheese and chives.
8. Broil for 10-15 minutes or until nice and crispy.
Optional : Sprinkle with additional chives.