1 lb of baby potatoes (Red Norland or Yukon), quartered with skins on
2 cloves of garlic, chopped
½ jalapeno, chopped or Sriracha sauce (to taste, 1-2 T depending on the degree of spice you like)
3 T butter or extra virgin olive oil
¼ cup of grated Manchego or Parmesan cheese
3 T chopped parsley
1 T chopped cilantro
Bring a large pot of water to boil and add potatoes, once boiling again, reduce heat to medium and simmer until potatoes are tender (about 15 minutes). While potatoes are cooking heat butter or olive oil over medium heat and add garlic and sauté until garlic starts to soften, add jalapeno or Sriracha sauce and cook until jalapeno is just starting to get soft and garlic is turning golden.
Once potatoes are done, drain all but a few tablespoons of water, add the butter garlic/pepper mixture, toss and smash the potatoes with a fork or spoon into large pieces. Add cheese, parley and cilantro and serve.