Wash yer taters until you get all the dirt off.
Fill a pot with water until the potatoes are submerged and covered. Bring the water to a boil over medium-high heat and cook until the potatoes are easy to pierce with a fork (this should take about 20 minutes).
While the potatoes are cooking, preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper or non-stick foil, and brush with about 1 tbsp of olive oil.
When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes.
Plop your potatoes onto your prepared baking sheet, and use a potato masher or the bottom of a cup to gently smash each potato.
Brush the potatoes with olive oil and sprinkle with seasoning. Use a small spoon to evenly distribute the parmesan cheese over top.
Now, pop the potatoes in the oven and let them cook for about 25-30 minutes, or until they’re golden brown and crispy on the edges. While the potatoes are cooking, pour yourself a glass of wine. Just don’t drink too much, or your husband will start to look even more annoying.
