2 teaspoons coarse sea salt, additional for topping
5 Tablespoons unsalted butter
5 garlic cloves, minced
Thyme sprigs, for serving (optional)
Prep Time: 3min | Cook Time: 22min
Preheat the broil setting of your oven to 475°F. Scrub fingerling potatoes clean and place in a large stock pot covered with water and 2 teaspoons coarse seal salt. Bring to a boil and cook for 10-15 minutes until tender when pierced with a fork. Drain and cool slightly.
While potatoes are boiling, melt butter and garlic in the microwave in 15 second intervals.
Place slightly cooled potatoes on a large baking sheet. Using a flat-bottomed glass or small sauce pan, gently smash the potatoes down. Brush garlic butter mix evenly on top of potatoes, being sure to get garlic bits on each potato. Sprinkle sea salt on top of potatoes.
Broil potatoes for 10-12 minutes until golden and crispy. Remove and serve immediately, with thyme as desired.
If you end up with larger fingerling potatoes, you may need to boil a few minutes longer until they’re cooked through.
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