One-pan smashed crispy potatoes

Put washed baby potatoes in a single layer, with a little space, in a high-sided skillet.

Add water to only about an inch above the potatoes, with a little chicken bouillon powder, 3 to 4 tablespoons olive oil and a good pinch of salt.

Bring to a boil and simmer until the water is about half evaporated.

Add crushed, unpeeled whole garlic cloves and a little rosemary to infuse while liquid remains.

When the water is about three quarters evaporated, turn the heat down and gently smash each potato with a potato masher, keeping a single layer.

Cook between medium and medium-high until the remaining water evaporates and the oil crisps the bottoms golden, about 5 minutes.

Move the garlic on top of the potatoes so it does not burn, flip the potatoes and crisp the second side, about 5 minutes more.

Finish with a little salt, chopped parsley, a little heat if wanted and a blanket of grated parmigiano.