| Prep Time | 20 minutes |
| Servings |
servings
|
Ingredients
- 1 1/2 pounds Potatoes small creamer potatoes
- 1 tablespoon Baking Soda
- Kosher Salt
- Black Pepper freshly ground
- 1/3 cup Eextra-Virgin Olive Oil
- 5 cloves Garlic skins on, smashed
- 5 sprigs Fresh Thyme leaves only
- 1 sprig Fresh Rosemary leaves only
Ingredients
|
Instructions
- Preheat the oven to 450 degrees F.
- Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
- Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
- Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.
Share this Recipe