Ingredients:

  • 1.5 lbs Baby Yukon Gold or New Red potatoes
  • 1 tbsp Sea salt
  • 1/2 tsp Baking soda
  • 3 tbsp Extra virgin olive oil
  • 2 tbsp Unsalted butter, melted
  • 3 cloves Garlic, smashed and peeled
  • 1 tsp Fresh rosemary, finely minced
  • 1/2 tsp Cracked black pepper
  • 1/4 cup Freshly grated Parmesan cheese
  • 1/4 tsp Flaky sea salt
  • 2 tbsp Fresh parsley, minced

Instructions:

  1. Submerge potatoes in cold water with sea salt and baking soda. Bring to a boil, then simmer for 15–20 minutes until fork-tender. Drain and let sit in the colander for 5 minutes to steam-dry.
  2. While potatoes dry, heat olive oil, butter, and smashed garlic cloves in a small saucepan over low heat until garlic is golden. Remove garlic, then stir in rosemary and pepper.
  3. Place potatoes on a parchment-lined baking tray. Use a flat-bottomed glass to press each potato down to 1/2 inch thickness.
  4. Drizzle the infused oil over each potato. Roast at 425°F (220°C) for 25–30 minutes, flipping halfway through for maximum crispness.
  5. Sprinkle with grated Parmesan in the last 5 minutes of roasting until the cheese forms a golden-brown crust. Finish with flaky salt and fresh parsley.