Ingredients:

  • 2 lbs baby red potatoes, halved or quartered
  • 1 tbsp kosher salt
  • 1/2 tsp baking soda
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced into a paste
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, stripped from stems
  • 1 tsp flaky sea salt
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Wash the 2 lbs baby red potatoes thoroughly and cut them into 1 inch chunks, ensuring they are roughly uniform in size for even cooking.
  2. Fill a large pot with enough water to cover the potatoes by at least two inches. Add 1 tbsp kosher salt and 1/2 tsp baking soda, then bring to a rolling boil.
  3. Add the potatoes to the boiling water and cook for 10 minutes until the exteriors are softened but the centers still have a slight bite.
  4. Drain the potatoes and let them sit in the colander for 2 minutes to allow steam to escape. Return them to the pot and shake vigorously for 30 seconds until the edges look fuzzy and starchy.
  5. While the potatoes are drying, whisk together the 3 tbsp olive oil, minced garlic paste, chopped rosemary, thyme, and black pepper in a small bowl.
  6. Pour the herb oil over the scuffed potatoes in the pot and toss gently. The starchy fuzz will mix with the oil to create a thick paste on the surface of each chunk.
  7. Spread the potatoes onto a large, rimmed baking sheet. Ensure no two potatoes are touching; space is the key to air circulation.
  8. Place in a preheated 425°F oven and bake for 20 minutes.
  9. Use a metal spatula to turn the potatoes. Roast for another 20 to 25 minutes until they are deep mahogany gold and shatter when pressed.
  10. Remove from the oven and immediately drizzle with 2 tbsp melted butter and a sprinkle of flaky sea salt. Toss one last time on the pan to emulsify the butter with the herb crust.