Golden baby potatoes smashed, roasted crisp, and finished with garlic-infused olive oil and fleur de sel.
# Components:
→ Potatoes
01 - 2.2 pounds baby potatoes, washed
02 - 1.5 teaspoons fine sea salt for boiling
→ Garlic Oil
03 - 0.33 cup extra virgin olive oil
04 - 4 large garlic cloves, finely minced
05 - 1 tablespoon fresh parsley, finely chopped (optional)
→ Finishing
06 - Fleur de sel to taste
07 - Freshly ground black pepper to taste
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper. Place potatoes in a large pot, cover with cold water, and add 1.5 teaspoons salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender. Drain well.
02 - Arrange cooked potatoes on the prepared baking sheet. Using a potato masher or the bottom of a glass, gently smash each potato to approximately 0.5 inch thickness.
03 - Drizzle 2 tablespoons of olive oil over the potatoes and gently toss to coat. Roast in the oven for 20-25 minutes until edges are golden and crispy.
04 - While potatoes roast, heat the remaining olive oil in a small saucepan over low heat. Add minced garlic and gently cook for 2-3 minutes, stirring constantly, until fragrant but not browned. Remove from heat.
05 - Once potatoes are crisp, remove from oven and immediately drizzle with garlic-infused oil. Sprinkle with fleur de sel, black pepper, and chopped parsley if using. Serve hot.
