Crispiest Ever Fingerling Potatoes

Name: Crispiest Ever Fingerling Potatoes
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 4 to 6 servings
Ingredients: 1 1/2 pounds fingerling potatoes; 1 tablespoon baking soda; Kosher salt and freshly ground black pepper; 1/3 cup extra-virgin olive oil; 5 cloves garlic, smashed and peels removed; Leaves from 5 sprigs fresh thyme; Leaves from 1 sprig fresh rosemary; 1/2 cup garlic aioli dip and spread

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Level: Easy

Total: 1 hr 35 min
Active: 20 min

Yield: 4 to 6 servings

These crispy potatoes are a garlic lover's dream: First we par-boil them with a little baking soda in the water to help break down their exteriors and produce a crunchy crust. Then we roast them with whole cloves of garlic for an infusion of flavor. A dunk in a creamy garlic dip is the ultimate finale.

Level: Easy

Total: 1 hr 35 min
Active: 20 min

Yield: 4 to 6 servings

Ingredients

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1 1/2 pounds fingerling potatoes

1 tablespoon baking soda

Kosher salt and freshly ground black pepper

1/3 cup extra-virgin olive oil

5 cloves garlic, smashed and peels removed

Leaves from 5 sprigs fresh thyme

Leaves from 1 sprig fresh rosemary

1/2 cup garlic aioli dip and spread

Directions

Preheat the oven to 450 degrees F.
Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, set over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes are tender and give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes, then set the strainer over the top of the saucepan for a few minutes so the outsides of the potatoes can dry.
Transfer the potatoes to a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are coated. Sprinkle generously with salt and pepper; toss again. Using the bottom of a small juice glass or bowl, smash each potato firmly but gently; you want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.
Roast the potatoes until the bottoms are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter and serve with the garlic aioli on the side for dipping.