Ingredients:

  • 1.5 lbs baby Yukon Gold or Red potatoes
  • 2 tsp sea salt
  • 1/2 tsp baking soda
  • 1/4 cup extra virgin olive oil
  • 6 cloves garlic, finely minced
  • 1 tbsp fresh rosemary, minced
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp cracked black pepper
  • 1/3 cup finely grated Parmigiano-Reggiano
  • 2 tbsp fresh chives, snipped
  • 1/2 tsp flaky sea salt

Instructions:

  1. Place potatoes in a large stockpot and cover with 2 inches of cold water. Add sea salt and baking soda. Bring to a boil, then reduce heat and simmer for 15–20 minutes until fork-tender.
  2. Drain potatoes in a colander and let sit for 5 minutes to allow steam to escape, which ensures a crispier exterior.
  3. While potatoes dry, combine olive oil and minced garlic in a small saucepan over low heat. Once tiny bubbles form around the garlic, stir in rosemary and thyme. Remove from heat after 2 minutes to prevent burning.
  4. Preheat oven to 425°F (220°C). Arrange potatoes on a parchment-lined baking sheet. Use a flat-bottomed glass or ramekin to gently press down on each potato until it is approximately 1/2 inch thick and the edges shatter.
  5. Drizzle the infused garlic-herb oil generously over each smashed potato, ensuring the oil seeps into the cracks and crevices. Season with cracked black pepper.
  6. Roast for 30–35 minutes, flipping halfway through, until the edges are golden brown and shattering. During the last 5 minutes of roasting, sprinkle with grated Parmigiano-Reggiano.
  7. Remove from oven and garnish with fresh chives and a sprinkle of flaky sea salt before serving.