Butter and Parm Squished Potatoes
Recipe courtesy of Rachel Ray

• 1 pounds baby red (my pick) or Yukon gold potatoes
• 2 or so cups chicken stock
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 1/2 cup shredded Parmesan cheese

Put the potatoes in a medium pot in a single layer.
Pour in enough stock to come 1/4-inch up the sides of potatoes, and add the extra-virgin olive oil.
Cover, bring to a boil, reduce heat to simmer and steam for 10 minutes.
Remove the lid, raise the heat and reduce the stock.
When the stock evaporates, squish potatoes to flatten them a bit with a solid flat surface (like the bottom of a mug or small plate).
Crisp the potatoes a few minutes on each side.
Stir in the butter and cheese and toss.
Enjoy.