Crispiest Ever Fingerling Potatoes
- Level: Easy
- Yield: 4 to 6 servings
- Total: 1 hr 35 min
- Active: 20 min
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
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.