Ingredients:

  • 2 lbs baby potatoes, Yukon Gold or Red Bliss
  • 5 cloves garlic, smashed in skins
  • 2 sprigs fresh rosemary or thyme
  • 3 tbsp high-smoke point oil (avocado or light olive oil)
  • 1.5 tsp kosher salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (220°C). Place an empty, heavy-duty rimmed baking sheet inside the oven while it heats to ensure a conductive surface.
  2. Scrub the baby potatoes clean and pat them completely dry. Slice each potato in half, or quarter any larger potatoes to ensure uniform sizing.
  3. Place the halved potatoes in a large mixing bowl. Drizzle with 3 tablespoons of oil and add the kosher salt and cracked black pepper.
  4. Toss the potatoes aggressively for 30–60 seconds until the edges appear cloudy and scuffed; this creates the starch slurry necessary for the crispy crust.
  5. Carefully remove the hot baking sheet from the oven. Arrange the potatoes on the sheet, ideally with the flat cut-sides down, and add the smashed garlic cloves and herb sprigs.
  6. Roast for 35 minutes, or until the potatoes are deep golden brown and the crust is crisp. Use a stiff metal spatula to flip them halfway through if desired, though leaving them cut-side down maximizes the crust.