# What You 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
→ Finishing
06 - Fleur de sel to taste
07 - Freshly ground black pepper to taste
# Directions:
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 15–20 minutes until fork-tender. Drain thoroughly.
03 - Arrange cooked potatoes on prepared baking sheet. Using a potato masher or bottom of a sturdy glass, gently smash each potato to approximately ½ inch thick.
04 - Drizzle 2 tablespoons olive oil over potatoes and gently toss to coat evenly.
05 - Roast in oven for 20–25 minutes until edges are golden and crispy.
06 - While potatoes roast, heat remaining olive oil in a small saucepan over low heat. Add minced garlic and gently cook for 2–3 minutes, stirring constantly, until fragrant but not browned. Remove from heat.
07 - Remove potatoes from oven and immediately drizzle with garlic-infused oil. Sprinkle with fleur de sel, black pepper, and chopped parsley. Serve hot.
