Ingredients:

  • 5 lbs Baby Potatoes (mixed red, white, or yellow)
  • 1 Tbsp Coarse Salt (for boiling water)
  • 1/4 cup Neutral Oil (Grapeseed, Canola, or Rapeseed)
  • 6 Tbsp Unsalted Butter
  • 4 medium cloves Fresh Garlic, thinly sliced
  • 2 sprigs (3-inch each) Fresh Rosemary or Sage
  • Flaky Sea Salt, To taste (for finishing seasoning)
  • Freshly Ground Black Pepper, To taste

Instructions:

  1. Prep the Potatoes: Thoroughly wash the baby potatoes. Place them in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon of salt.
  2. Boil: Bring the water to a rolling boil over high heat, then reduce the heat slightly and simmer until the potatoes are fork-tender but not falling apart (about 12–15 minutes).
  3. Drain and Dry: Drain the potatoes immediately in a colander. Allow them to sit for 5 minutes to steam dry; this is crucial for maximum crispness.
  4. Smash: Gently transfer the warm potatoes to a flat work surface. Use a potato masher or the bottom of a mug to lightly smash each potato until it cracks open and flattens slightly, exposing more surface area. Do not pulverise them.
  5. Heat Oil: Heat the 1/4 cup of neutral oil in a large, sturdy frying pan or cast-iron skillet over medium-high heat until shimmering.
  6. Fry in Batches: Add the smashed potatoes to the hot pan in a single layer (fry in batches if necessary). Fry undisturbed for 5–7 minutes until a deep, golden-brown crust forms on the bottom.
  7. Crisp: Flip and continue frying on the second side for another 3–5 minutes until crispy all over. Remove the crispy potatoes and transfer them to a paper-towel-lined plate. Season lightly with salt now.
  8. Make Brown Butter: Wipe the frying pan clean. Reduce the heat to medium-low. Add the 6 Tbsp of unsalted butter. Cook the butter, stirring, until the foam subsides and small brown specks (caramelized milk solids) appear at the bottom. As soon as you smell a nutty aroma, remove the pan from the heat immediately.
  9. Infuse: Return the pan to very low heat. Stir in the sliced garlic and herb sprigs. Cook for 30–60 seconds, until the garlic is fragrant and just beginning to turn golden (avoid burning).
  10. Combine: Add the crispy fried potatoes back into the pan. Toss gently to coat them completely in the garlic brown butter and herbs.
  11. Serve: Transfer the potatoes and all the brown butter/garlic remnants to a serving platter. Finish with flaky sea salt and a generous grind of black pepper.