Ingredients:

  • 1.5 lbs (680g) fingerling potatoes, scrubbed clean
  • 4 tablespoons (60ml) extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon (5g) sea salt
  • ½ teaspoon (2g) black pepper
  • 1 tablespoon (15g) fresh rosemary or thyme, chopped (optional)
  • Lemon wedges, for serving (optional)

Instructions:

  1. Preheat the oven to 425°F (220°C). Fill a large pot with water, adding a pinch of salt.
  2. Add fingerling potatoes to the pot and bring to a boil. Boil for 15-20 minutes or until tender (easily pierced with a fork). Drain and let cool for 5 minutes.
  3. Line a baking sheet with parchment paper. Spread the cooled potatoes on the baking sheet. Using a potato masher or glass, gently smash each potato until flattened but still intact.
  4. In a bowl
  5. Roast in the preheated oven for 20-25 minutes or until golden brown and crispy, flipping halfway through for even cooking.
  6. Remove from oven and serve hot, garnished with lemon wedges.