Gluten-Free Papas a la Provenzal (Punched Potatoes Argentine Style)

Ingredients:

4 large potatoes
4 cloves garlic, minced
1/4 cup fresh parsley, finely chopped
1/4 cup olive oil
Salt and pepper to taste
Optional: Red pepper flakes for a bit of heat
Optional: Grated Parmesan cheese for serving

Instructions:

Wash the potatoes thoroughly to remove any dirt. Leave the skin on for added texture and flavor. Cut the potatoes into small chunks or cubes.

In a large pot, bring salted water to a boil. Add the potato chunks and cook until they are tender when pierced with a fork, but not overly soft. This usually takes about 10-15 minutes.

Drain the cooked potatoes and let them cool slightly.

Preheat your oven to 400°F (200°C).

On a baking sheet, spread the cooked potato chunks in a single layer.

Using a fork, the back of a spoon, or a potato masher, gently "punch" or crush each potato chunk to create a flat surface. This will help the potatoes get crispy when baked.

In a small bowl, mix together the minced garlic, chopped parsley, olive oil, salt, and pepper. If you like some heat, you can add a pinch of red pepper flakes to the mixture.

Drizzle the garlic and parsley mixture over the punched potatoes, making sure to coat them evenly.

Place the baking sheet in the preheated oven and bake for about 15-20 minutes, or until the potatoes are golden and crispy on the edges.

Remove from the oven and let them cool slightly before serving.

If desired, sprinkle grated Parmesan cheese over the potatoes just before serving for an extra layer of flavor.

Serve the Papas a la Provenzal as a flavorful side dish or appetizer.

Enjoy these flavorful and gluten-free Argentine Punched Potatoes as a tasty addition to your meals!