Ingredients:

  • 680 grams (1.5 lbs) fingerling potatoes
  • 45 ml (3 tbsp) extra virgin olive oil
  • 6 grams (1 tsp) coarse kosher salt
  • 1.5 grams (0.5 tsp) freshly cracked black pepper
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary, chopped
  • 1 gram (1 tsp) fresh thyme leaves
  • 14 grams (1 tbsp) unsalted butter, melted

Instructions:

  1. Preheat the system. Set your oven to 220°C and place your baking sheet inside to soak up the heat.
  2. Prep the tubers. Wash 680 grams of fingerlings and pat them bone dry. Note: Surface moisture is the enemy of the crunch; if they're wet, they'll steam instead of roast.
  3. Section the potatoes. Slice each potato in half lengthwise. Look for even sizes to ensure they all finish at the same time.
  4. Emulsify the coating. In a large bowl, whisk 45 ml olive oil with salt and pepper.
  5. Toss for coverage. Add the potatoes to the bowl and use your hands to ensure every nook and cranny is coated in oil.
  6. The Sizzle Drop. Carefully remove the hot tray from the oven. Arrange potatoes cut side down. You should hear a distinct sizzle as they touch the metal.
  7. Initial Roast. Slide the tray back in and bake for 20 minutes. Until the bottoms are deep golden brown.
  8. Infuse the aromatics. While they roast, mix your minced garlic, rosemary, and thyme with 14 grams of melted butter.
  9. The Final Flip. Flip the potatoes and drizzle the herb butter mixture over them.
  10. The Finish. Bake for another 10 minutes until the skins look blistered and the aroma of garlic fills the room.