Ingredients:

  • 2 lbs (900g) small Yukon Gold potatoes
  • 1 tbsp (15 ml) kosher salt
  • Water, enough to cover potatoes
  • 4 tbsp (60 ml) extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 sprigs fresh rosemary, leaves finely chopped (about 2 teaspoons)
  • ½ tsp (2.5 ml) freshly ground black pepper
  • Flaky sea salt, for finishing

Instructions:

  1. Place potatoes in a large pot, cover with cold water, and add 1 tablespoon kosher salt. Bring to a boil, then simmer until tender, about 15-20 minutes.
  2. Drain potatoes in a colander and let them steam dry for a few minutes. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (optional).
  3. Place potatoes on the baking sheet. Using a potato masher, gently smash each potato to about ½-inch thickness.
  4. In a small bowl, combine olive oil, minced garlic, chopped rosemary, and black pepper. Drizzle the mixture evenly over the smashed potatoes. Sprinkle generously with flaky sea salt.
  5. Roast for 20-25 minutes, or until the potatoes are golden brown and crispy around the edges. Flip the potatoes halfway through for even browning.
  6. Remove from oven and serve immediately, garnished with extra rosemary if desired.