Ingredients:

  • 1.5 lbs small potatoes (Baby Yukon Gold or Red Bliss)
  • 1 tsp baking soda
  • 1 tbsp kosher salt
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, smashed
  • 1 tsp dried rosemary
  • 1/2 tsp smoked paprika
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 tsp flaky sea salt

Instructions:

  1. Fill a large pot with water and add the kosher salt and baking soda. Bring to a boil. Drop in your small potatoes (keep whole if creamer size, or halve if larger). Boil for 8–10 minutes until the exterior is soft but the potato isn't falling apart.
  2. Drain the potatoes in a colander and let the steam escape for 2 minutes to dry the surface. Return them to the pot or a bowl.
  3. Add the olive oil, smashed garlic, rosemary, and smoked paprika to the potatoes. Shake the pot vigorously until the outside of the potatoes looks mashed and fuzzy, creating a starchy slurry.
  4. Preheat your oven to 425°F (220°C). Spread the potatoes on a large rimmed baking sheet, ensuring they aren't crowded.
  5. Roast for 20–25 minutes, tossing once at the halfway mark, until the potatoes reach a deep mahogany color and a shattering crisp texture.
  6. Remove from the oven and garnish with fresh parsley and flaky sea salt before serving.