Ingredients:

  • 1.5 lbs baby potatoes (Yukon Gold or Red Bliss)
  • 3 tbsp extra virgin olive oil
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 5 cloves fresh garlic, smashed
  • 3 sprigs fresh rosemary
  • 1/2 tsp dried oregano

Instructions:

  1. Wash your 1.5 lbs of baby potatoes thoroughly. If they are larger than a golf ball, slice them in half; otherwise, leave them whole. Crucial Tip: Use a clean kitchen towel to pat them bone dry. Any water left on the skin will create steam, and steam is the enemy of the shatter texture we want.
  2. In a large bowl, combine the potatoes with 3 tbsp of extra virgin olive oil, 1 tsp sea salt, 1/2 tsp pepper, and 1/2 tsp dried oregano. Toss them vigorously until every potato has a shimmering, even coat of oil. You want to see the spices clinging to the skin like a second layer.
  3. Preheat your oven to 400°F. Spread the potatoes onto the baking sheet in a single layer. Make sure they aren't touching! Scatter the 5 smashed garlic cloves and 3 sprigs of rosemary among them. Slide the tray into the center rack.
  4. Bake for 20 minutes, then use your spatula to flip the potatoes. You should hear a satisfying sizzle as the underside hits the air. Roast for another 15 minutes until the skins are blistered and deep golden brown. The garlic should be soft enough to spread like butter. Remove from the oven and let them sit for 2 minutes before serving to let the crust set.