Smashed potatoes

I've seen many variations of this recipe from Martha Stewart to Giada. The recipe is basic but the outcome is pretty amazing. This is my fallback side recipe for nights where I'm short on time.

Smashed potatoes
Red potatoes, mixed small potatoes or Yukon gold. (Russet potatoes just don't work in this recipe)
Salt and pepper to taste
3T Olive oil
1/8c Parmesan cheese

Puncture potatoes a few times with a knife or fork and place in a microwave safe bowl or plate. Cook on the 'baked potato' setting in the microwave. I usually estimate 5 small potatoes for every large potato. For example:  for five small potatoes, program your microwave for 1 baked potato.

After potatoes have cooked, place in an oven safe bowl or baking sheet and smash the potatoes with the back of a spoon.

Salt and pepper an then drizzle with olive oil

Place in an oven on the middle rack and turn the oven to broil. Cook until the top of the potatoes have browned. Putting the potatoes in the oven before the broil is hot helps give me time to prepare the rest of the meal. I've left them in for anywhere between 10-20 minutes.

When the tops have browned, remove from oven and add cheese. The heat of the potatoes will melt the cheese.

Serve with your favorite protein. I BBQd some chicken that I marinated in a Caribbean Jerk marinade I bought from Fred Meyer. I began marinating the chicken before I started the potatoes so it gave it even more time to absorb the flavor of the marinade. I'm super lazy so I bought a Costco spinach salad