Parmesan Garlic & Rosemary Potatoes

Ingredients

• 1 head of garlic

• 1 Tbsp robust extra-virgin olive oil

• 3 lbs potatoes, scrubbed, skin on, cut into 1-inch chunks

• 1 cup whole milk or heavy cream

• ¼ cup Parmesan Garlic Rosemary EVOO
  

• ¼ cup finely grated Parmesan cheese (optional but recommended)

• 2 Tbsp chopped fresh parsley

• 1 tsp fresh cracked black pepper

• Flaky sea salt

Instructions

1. Roast the Garlic
Preheat oven to 325°F. Slice the top off the garlic head to expose the cloves. Drizzle with robust EVOO, wrap in foil, and roast for 25–30 minutes until soft, golden, and fragrant. Let cool, then squeeze cloves into a bowl.

2. Cook the Potatoes
Bring a large pot of salted water to a boil. Add potatoes and cook for 10–15 minutes, until fork-tender. Drain and return to the pot to steam-dry for 2 minutes.

3. Warm the Milk
In a small saucepan, gently heat milk or cream until just steaming (do not boil).

4. Smash & Combine
Add warm milk, roasted garlic, Parmesan Garlic Rosemary EVOO, black pepper, and half the parsley to the potatoes.
Using a fork, smash into a coarse, rustic texture and stir in all liquid. Fold in Parmesan cheese if using.

5. Finish & Serve
Spoon into a serving dish. Drizzle with remaining Parmesan Garlic Rosemary EVOO, a touch more Parmesan Garlic EVOO, and finish with flaky sea salt and remaining parsley.