[VEGETARIAN] [Company]
Makes 6 servings
DIRECTIONS
In a large saucepan cook potatoes with 1 tsp. salt, covered, in enough boiling water to cover 25 to 30 minutes or until very tender; drain. Preheat oven to 450°F. Line a 15×10-inch baking pan with foil. Transfer potatoes to prepared pan; cool 10 minutes. Using a potato masher or the palm of your hand, lightly press each potato to smash to ½-inch thickness, keeping potato in one piece. Brush with half the oil and sprinkle with half the ¾ tsp. salt and ¼ tsp. of the pepper.
Roast 10 to 15 minutes or until bottoms are light brown and crisp. Turn potatoes; brush with remaining oil and sprinkle with remaining salt and pepper. Roast 10 to 15 minutes more or until potatoes are light brown and crisp. In a small bowl combine cheese and parsley; sprinkle over potatoes. Roast 2 to 3 minutes or until cheese is melted.
Per serving 202 cal., 12 g fat (2 g sat. fat), 8 mg chol., 514 mg sodium, 18 g carb., 2 g fiber, 2 g sugars, 6 g pro.