Ingredients:

  • 2 lbs Baby Yukon Gold or Red Bliss potatoes
  • 2 tbsp sea salt for boiling water
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp flaky sea salt for finishing

Instructions:

  1. Place potatoes in a large pot and cover with cold water. Add 2 tablespoons of sea salt. Bring to a boil, then reduce to a simmer and cook for 15-20 mins until fork-tender.
  2. Drain the potatoes and let them sit 5 mins until the steam stops rising and the skins look matte.
  3. Preheat oven to 425°F (220°C). Arrange potatoes on a large rimmed baking sheet.
  4. Using the flat bottom of a coffee mug or measuring cup, gently press down on each potato until it is approximately 1/2 inch thick with irregular, jagged edges.
  5. In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, and black pepper. Drizzle the mixture evenly over the smashed potatoes.
  6. Bake for 15 minutes. Carefully turn each potato over using a thin spatula. Bake another 10 mins until both sides are shattering and crisp. Sprinkle with flaky sea salt before serving.