Ingredients:

  • 1.5 lbs baby potatoes, halved
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C). Note: This high temperature is vital for the initial sear.
  2. Wash and dry the 1.5 lbs baby potatoes thoroughly. Note: Any surface water will create steam and prevent crisping.
  3. Halve each potato using a sharp knife.
  4. Toss the potatoes in a large bowl with 2 tbsp olive oil, 1 tsp sea salt, and 0.5 tsp black pepper.
  5. Agitate the bowl vigorously for 30 seconds until the potato edges look slightly fuzzy or starchy.
  6. Spread the potatoes onto the baking sheet, cut side down.
  7. Roast for 20 minutes until the bottoms are starting to turn mahogany brown.
  8. Flip the potatoes.
  9. Add the 3 cloves minced garlic and 1 tbsp rosemary to the pan, tossing everything together.
  10. Bake another 10 to 15 minutes until the skins are crackling and the centers are velvety.
  11. Rest the potatoes on the pan for 3 minutes before serving to let the crusts firm up.