Ingredients:

  • 3 lbs Potatoes (Small, evenly sized, such as Baby Yukon Gold)
  • 1/4 cup Coarse Kosher or Sea Salt (for boiling)
  • 1/2 cup High-quality Extra Virgin Olive Oil
  • 6 cloves Freshly minced or grated Garlic
  • 3 tbsp Freshly chopped Rosemary
  • 1 tsp Freshly ground Black Pepper
  • Flaky Sea Salt, To taste (such as Maldon)

Instructions:

  1. Wash the potatoes thoroughly, scrubbing any dirt. Leave the skins on.
  2. Place the potatoes in a large stockpot and cover them with cold water by about 2 inches. Add the 1/4 cup of salt to the water and bring to a rolling boil over high heat.
  3. Reduce heat slightly and boil rapidly for 20–25 minutes, or until the potatoes are extremely tender. A fork should pass through them easily.
  4. Drain the potatoes immediately in a colander. Let them steam dry for 5–10 minutes, or air dry for 30 minutes to ensure all surface moisture has evaporated (crucial for crispiness).
  5. While the potatoes dry, preheat the oven to a blistering 425°F (220°C). Line two sturdy baking sheets with parchment paper.
  6. In a small bowl, whisk together the olive oil, minced garlic, half of the fresh rosemary, and the black pepper.
  7. Drizzle half of the seasoned oil mixture onto the two prepared baking sheets, ensuring the oil is evenly spread across the surface.
  8. Place the warm, dry potatoes onto the oiled sheets, leaving space between each one. Using the bottom of a glass or a masher, gently press down on each potato until it flattens to about 1/2 inch thick, but still holds its shape.
  9. Drizzle the remaining seasoned oil over the smashed potatoes, ensuring every exposed edge is coated. Season lightly with additional fine salt.
  10. Place the trays in the preheated oven. Roast for 25 minutes.
  11. Carefully flip the potatoes using a thin spatula. The underside should be beautifully golden and crusty. Return to the oven and roast for another 15–20 minutes, or until both sides are deeply golden brown and shattering crispy.
  12. Immediately transfer the potatoes to a serving platter. Sprinkle generously with the remaining fresh rosemary and the flaky sea salt. Serve piping hot.