Golden baby potatoes, smashed and roasted, finished with garlic olive oil and a sprinkle of fleur de sel.
# What You'll Need:
→ Potatoes
01 - 2.2 lbs baby potatoes, washed
02 - 1.5 teaspoons fine sea salt for boiling
→ Garlic Oil
03 - 5 fluid ounces 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
# How to Make It:
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 prepared baking sheet. Using a potato masher or bottom of a glass, gently smash each potato to approximately 0.5 inch thick. Drizzle 2 tablespoons olive oil over potatoes and gently toss to coat.
03 - Roast in oven for 20-25 minutes until edges are golden and crispy.
04 - While potatoes roast, heat 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 and set aside.
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.
