- 2 lbs fingerling potatoes, washed
- 1 clove garlic, minced
- 2 tbsp olive oil
- Maldon sea salt to taste
- 1 bunch fresh sage
Preheat the oven to 450°F. Place the fingerlings in a large pot and fill with
enough cold water to cover the potatoes. Bring to a boil and cook for 12 minutes, until potatoes are just tender when pierced with a knife.
Drain and let cool for 20 minutes. Place each fingerling on a cutting board and press with the palm of your hand to lightly smash the potato.
Transfer all potatoes to a parchment paper-lined baking sheet and toss with the garlic, olive oil and sea salt.
Tuck a sage leaf under each potato and roast for 20 to 22 minutes until crispy. Serve immediately.