Yield: about 4-6 servings
Ingredients
1 pound yellow baby potatoes
3 garlic cloves, minced
4 tbsp olive oil
¼ tsp crushed red pepper flake
¼ tsp kosher salt, plus more for seasoning
¼ tsp cracked black pepper, plus more for seasoning
Directions
Fill a medium size pot of water, a little more than half the pot. Set to medium and bring to boil.
Add the potatoes into the pot and boil for about 22-25 minutes until just fork tender.
Heat a small skillet on low. Add the oil, garlic, crushed red pepper flake, salt, and pepper. Once the garlic starts to sizzle, turn the heat off. Set aside.
Preheat the oven to 425 degrees Fahrenheit.
Line a baking sheet with parchment paper or silicone mat.
Drain the water from the potatoes, let it cool down for 10 minutes. *If some potatoes are large, almost double the size as one, cut in half.
After potatoes are slightly cooled, place the potatoes on the baking sheet and press down each potato with a flat spatula or plate. Keeping them intact.
Brush with garlic and crushed red pepper oil. Season all the potatoes with a little more salt and pepper.
Bake for about 28-30 minutes, until golden brown and crispy.
Make ahead tip: After you boil the potatoes. Let them completely cool, store them in the refrigerator. Smash and bake on the following day. Plus, make the garlic chili oil on the day you roast them.