Cooking Instructions

• Preheat your oven to 375°F and line a baking sheet with foil or parchment paper. Toss the small red potatoes with 3 tablespoons of olive oil and 1½ teaspoons of kosher salt, ensuring they're evenly coated. Spread them in a single layer on the prepared baking sheet and roast for 40-50 minutes until tender. Let them cool completely.
• While the potatoes are roasting, whisk together 4 tablespoons of olive oil with the minced fresh rosemary, minced garlic, garlic salt, black pepper, and smoked paprika. Let this mixture sit to meld the flavors.
• Once the potatoes are cooled, carefully flatten each one to about ¾ inch thickness. Brush both sides with the garlic rosemary oil mixture.
• Heat your grill to medium-high heat. Grill the oiled and flattened potatoes for 3-4 minutes on each side until golden grill marks appear. Transfer to a serving plate, sprinkle with Parmesan cheese, and garnish with chopped parsley.