Ingredients:

  • 1 kilogram (2.2 lbs) Small Waxy Potatoes (e.g., Yukon Gold or New Potatoes), unpeeled
  • 2 Tbsp Coarse Sea Salt (for boiling water)
  • ½ cup (120 ml) Extra Virgin Olive Oil
  • 3 large sprigs Fresh Rosemary, leaves only, roughly chopped
  • 4 cloves Fresh Garlic, thinly sliced or smashed
  • 1 tsp Freshly Ground Black Pepper
  • Flaky Sea Salt (Maldon style), to taste (for finishing)

Instructions:

  1. Wash the potatoes well. If any potatoes are significantly larger than the rest, slice them in half to ensure the entire batch cooks evenly.
  2. Place the potatoes in a stockpot and cover with cold water. Add the 2 Tbsp of coarse salt. Bring the water to a boil, then reduce heat and simmer uncovered for 15–20 minutes, or until the potatoes are easily pierced with a fork (tender but not mushy).
  3. Drain the potatoes immediately in a colander. Let them steam dry for 5–10 minutes. For maximum crispness, you can shake the colander gently to rough up the surface, or spread them on a clean tea towel to absorb excess moisture.
  4. Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.
  5. Pour the ½ cup of olive oil onto the preheated baking sheet. Add the sliced garlic and chopped rosemary directly to the oil. Place the tray back in the oven for 5 minutes until the oil is shimmering hot and the aromatics are fragrant.
  6. Arrange the cooked, dried potatoes on the heated baking sheet, leaving space between them. Using a sturdy object (like the base of a mug), firmly press each potato until it flattens to about 1 cm (½ inch) thick, ensuring the skin splits around the edges.
  7. Use tongs or a spoon to gently turn the smashed potatoes, ensuring they are thoroughly coated in the hot, flavoured oil, rosemary, and garlic. Season generously with pepper and a cautious pinch of flaky salt.
  8. Place the tray back in the oven and roast for 20 minutes. Remove the tray, flip the potatoes, and check the oil level. Return to the oven for another 15–20 minutes, or until deeply golden brown and audibly crispy.
  9. Remove from the oven, discard any overly charred garlic bits, and sprinkle immediately with a final pinch of flaky sea salt before serving.