Ingredients:

  • 1 kg (2.2 lbs) Russet or Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • 15 ml (1 tbsp) Kosher salt
  • 45 ml (3 tbsp) Extra virgin olive oil
  • 2 g (1 tsp) Freshly cracked black pepper
  • 2 whole heads of garlic
  • 10 ml (2 tsp) Extra virgin olive oil
  • 1 sprig fresh rosemary, finely minced
  • 5 g (1 tsp) Flaky sea salt

Instructions:

  1. Preheat oven to 200°C (400°F). Slice the top 1/4 inch off the garlic heads to expose the cloves.
  2. Drizzle the exposed garlic heads with 10 ml of olive oil, wrap loosely in aluminum foil, and roast for 45 minutes until cloves are soft and caramelized.
  3. While garlic roasts, place potato chunks in a large pot of cold water and add 15 ml Kosher salt. Bring to a boil, then simmer for 8 to 10 minutes until the edges are soft but the center is firm.
  4. Drain potatoes in a colander and allow them to air-dry for 2 minutes to release internal steam. This step is critical for a non-greasy interior.
  5. Cut the tops off 2 heads of garlic, drizzle with 10 ml oil, and wrap loosely in foil. Place potatoes on a baking sheet, drizzle with 45 ml olive oil, pepper, and minced rosemary. Ensure every piece is glistening.
  6. Space the potatoes out so they aren't touching and place the garlic foil packet in the center.
  7. Roast at 400°F (200°C) for 45 minutes until the potatoes are deep golden and shatter crisp.
  8. Squeeze the roasted garlic cloves out of their skins and toss them gently with the potatoes.
  9. Sprinkle with 5 g flaky sea salt until the crystals stick to the warm oil.