# What You'll Need:
→ Potatoes
01 - 2.2 lbs baby potatoes, washed
02 - 1½ teaspoons fine sea salt for boiling
→ Garlic Oil
03 - ⅓ cup extra virgin olive oil
04 - 4 large garlic cloves, finely minced
05 - 1 tablespoon fresh parsley, finely chopped, optional
→ Finishing
06 - Fleur de sel, to taste
07 - Freshly ground black pepper, to taste
# Method Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place potatoes in a large pot, cover with cold water, and add 1½ teaspoons salt. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until fork-tender. Drain well.
03 - Arrange cooked potatoes on the prepared baking sheet. Using a potato masher or the bottom of a glass, gently smash each potato to approximately ½ inch thick.
04 - Drizzle 2 tablespoons of olive oil over the potatoes and gently toss to coat evenly.
05 - Roast in the oven for 20 to 25 minutes until edges are golden and crispy.
06 - While potatoes roast, heat the remaining olive oil in a small saucepan over low heat. Add minced garlic and gently cook for 2 to 3 minutes, stirring constantly, until fragrant but not browned. Remove from heat.
07 - Once potatoes are crisp, remove from oven and immediately drizzle with garlic-infused oil. Sprinkle with fleur de sel, black pepper, and chopped parsley if desired. Serve hot.
