Ingredients:

  • 2 lbs Small Red Potatoes (uniform size preferred, left unpeeled)
  • Water (to cover for boiling)
  • 1 Tbsp Kosher Salt (for the boiling water)
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tsp Flaky Sea Salt (for finishing)
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 large sprigs Fresh Rosemary (leaves stripped and roughly chopped)
  • 4 cloves Garlic, smashed lightly

Instructions:

  1. Prep Potatoes: Wash the red potatoes thoroughly. Cut them into roughly uniform, bite-sized pieces (quarters or halves, depending on initial size).
  2. Parboil: Place the potatoes in a large pot and cover with cold water by about 1 inch. Add 1 Tbsp of Kosher salt. Bring to a rolling boil, then reduce heat and simmer uncovered for 8–10 minutes, or until the potatoes are just tender enough to pierce with a fork.
  3. Heat the Oven: While the potatoes simmer, preheat the oven to 425°F (220°C).
  4. Heat the Oil: Place the 1/4 cup of olive oil directly onto a large baking sheet and place the sheet pan in the preheated oven for 5 minutes. The pan and oil must be piping hot.
  5. Drain and Ruffle: Drain the potatoes immediately in a colander. Return the potatoes to the empty pot, cover with the lid, and shake vigorously for 30–60 seconds. This crucial step 'roughs up' the edges, creating the surface area necessary for a massive crisp.
  6. Season and Toss: Carefully remove the piping hot sheet pan with the oil from the oven. Immediately, gently slide the ruffled potatoes onto the hot pan. Add the chopped rosemary, smashed garlic cloves, pepper, and most of the flaky sea salt. Toss gently to ensure every potato is coated in oil and seasoning, ensuring they are spread in a single, uncrowded layer.
  7. Initial Roast: Place the pan back in the 425°F oven and roast for 20 minutes without turning.
  8. Turn and Finish: Carefully turn the potatoes using a spatula to expose a new surface area. Return to the oven and roast for another 15–20 minutes, or until deeply golden brown and audibly crunchy.
  9. Serve: Remove from the oven. Discard the smashed garlic cloves if they are too dark. Sprinkle with the remaining flaky sea salt just before serving.