"Smashed" Potatoes with Garlic and Parsley

(Courtesy of Bon Appetit)

Ingredients:
5 lbs. large red-skinned potatoes
1/2 c. plus additional olive oil
8 large garlic cloves, minced
1 1/2 tsp. salt
3/4 tsp. ground black peppers
2 Tbsp. chopped fresh parsley

Directions:
Coat a 9x13 glass baking dish lightly with olive oil.  Cook whole potatoes in large pot of boiling salt water just until tender, about 40 minutes.  Drain.  Arrange potatoes close together in prepared dish.  Using fork, press each potato firmly in center to expose flesh, making indentation about 1 inch deep.

Whisk 1/2 c. oil, garlic, salt and pepper in small bowl to blend; drizzle over potatoes (can be made 2 hours ahead- let stand at room temperature).

Preheat oven to 400 degrees.  Bake potatoes until crisp and brown on top, basting occasionally with oil mixture in dish and adding up to 3 Tbsp. more oil if potatoes seem dry, about 1 hour and 10 minutes.  Sprinkle with parsley.  Serve hot.

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