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 when pierced with a fork. Let them cool completely.
• While the potatoes are roasting, prepare your flavor base by whisking together 4 tablespoons of olive oil with the minced fresh rosemary, minced garlic cloves, garlic salt, black pepper, and smoked paprika. Let this mixture sit for a few minutes to meld and infuse.
• Once the roasted potatoes are cooled and chilled, flatten each one to about ¾ inch thickness. Brush both sides with the garlic rosemary oil mixture.
• Heat your grill to medium-high heat. Place the oiled and flattened potatoes directly on the grill grates. Grill for 3-4 minutes on one side, flip, and grill the other side for another 3-4 minutes until crispy. Transfer to a serving plate, sprinkle with Parmesan cheese, and garnish with chopped parsley.