Ingredients

The following ingredients have 4 Servings
  • 600-700 g (1 lb 5¼ oz–1 lb 8¾ oz) baby gold potatoes
  • 2 tbsp EVOO
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp dry mustard
  • 1/2 tsp dry rosemary
  • 1/2 tsp smoked paprika

Instruction

  • Bring pot of water to boil and add potatoes. Boil for 20 minutes
  • Drain water and set potatoes aside until they are fully dry
  • Pre-heat oven to 450 degrees
  • Line sheet pan with parchment
  • Add oil and seasonings to a measuring cup, stir and set aside
  • Place dry potatoes into a large mixing bowl, pour over oil/seasoning mixture and store to coat
  • Place potatoes on the parchment
  • Using a meat mallet press down gently and squish the potatoes
  • Place in the middle rack of the oven and bake until crispy
  • Remove pan from oven, transfer potatoes to a serving bowl, sprinkle with a pinch of salt and serve with your favourite aioli or ketchup for dipping.