Ingredients:

  • 1.5 lb Baby Yukon Gold potatoes
  • 1 tbsp sea salt
  • 1/2 tsp baking soda
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp fresh thyme, finely chopped
  • 1/2 tsp cracked black pepper
  • 1/4 cup fresh chives, snipped

Instructions:

  1. Place potatoes in a large stockpot and cover with cold water. Add 1 tbsp sea salt and 1/2 tsp baking soda. Bring to a boil, then simmer for 15–20 minutes until fork-tender.
  2. Drain potatoes in a colander and let sit for 5 minutes to allow steam to escape. Shake the colander vigorously to scuff the skins and create surface starch.
  3. Preheat oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
  4. Place dry potatoes on the sheet and use a flat-bottomed glass to press down until 1/2 inch thick, ensuring edges are jagged and frayed.
  5. In a small bowl, whisk olive oil, minced garlic, thyme, and black pepper. Brush the mixture generously over the surface and into the cracks of each potato.
  6. Roast for 25–30 minutes. At the 20-minute mark, sprinkle the grated Parmesan cheese over the potatoes and return to the oven until deep golden brown and crispy.
  7. Garnish with fresh chives and serve immediately.