1 ½ lbs. small red potatoes
1 Tbsp baking soda
Kosher salt and freshly ground black pepper
1/3 cup extra virgin olive oil
5 cloves garlic, skins on, smashed
Leaves from 5 sprigs fresh thyme
Leaves from 1 sprig fresh rosemary
1. Preheat the oven to 450° F.
2. Add the potatoes to a large saucepan and cover with 1 inch of cold water.
3. Add baking soda and 1 Tbsp salt to the water. Cover, place over medium-high heat, and bring to a boil.
4. Once boiling, remove lid and continue to boil until the potatoes give easily when pierced with the tip of a knife, about 15-20 minutes.
5. When done, drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
6. Place cooked potatoes onto a baking sheet. Drizzle with olive oil and toss with the garlic, thyme, and rosemary until the potatoes are completely coated in oil. Sprinkle generously with salt and pepper.
7. Space potatoes evenly on a cookie sheet. Using a small juice glass, smash each potato firmly but gently. This should barely crack the skins and flatten slightly while keeping the potatoes mostly intact.
8. Place in preheated oven and roast until the bottoms of the potatoes are deep golden brown, 20-25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Place back in the oven and roast until the potatoes are golden brown and crispy on both sides, an additional 20-25 minutes.
9. Transfer to a platter with a metal spatula. Serve while hot.
Inspired by Food Network Kitchen