Ingredients:

  • 5 lbs Baby Potatoes (680 g), washed, skin on
  • 1 Tbsp Coarse Sea Salt (for boiling water)
  • 1/2 cup Neutral Cooking Oil (Grapeseed, Canola, or Vegetable)
  • 4 oz Unsalted Butter (115 g), high-quality
  • 4 cloves Garlic, finely minced or pressed
  • 2 sprigs Fresh Rosemary, leaves stripped and roughly chopped
  • 1 tsp Fresh Thyme, leaves only
  • Flaky Sea Salt (e.g., Maldon), To taste
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Prepare Potatoes: Place the baby potatoes in a large saucepan and cover with cold, heavily salted water (think of the salinity of the sea).
  2. Boil: Bring the water to a rolling boil over high heat. Reduce heat and simmer until the potatoes are fork-tender but not falling apart (about 12–15 minutes).
  3. Drain and Dry: Drain the potatoes immediately in a colander. Return the drained potatoes to the empty, warm saucepan and let them sit for 5 minutes to steam-dry. This step is crucial for maximum crispness.
  4. Rough Up the Edges: Gently shake the potatoes in the pot. This movement should slightly break up the potato skins, creating starchy rough edges that will crisp up during frying.
  5. Heat Oil: Heat the neutral oil in a large skillet (cast iron works best) over medium-high heat until shimmering.
  6. Fry Potatoes: Carefully add the dry, shaken potatoes to the hot oil in a single layer (work in batches if necessary). Fry for 10–15 minutes, turning occasionally, until the potatoes are deeply golden brown and crunchy on all sides.
  7. Remove and Rest: Remove the potatoes using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Season lightly with salt now. Pour the remaining oil out of the skillet, reserving about 1 Tbsp of residual fat/oil.
  8. Make the Brown Butter (Beurre Noisette): Reduce the heat to medium-low. Add the unsalted butter to the still-warm skillet. Let it melt, foam up, and continue cooking until the milk solids drop to the bottom and brown, emitting a deeply nutty aroma (like toasted hazelnuts). Watch carefully; this takes about 2–3 minutes.
  9. Bloom Aromatics: Immediately add the minced garlic, rosemary, and thyme to the brown butter. Cook for 30–60 seconds, just until the garlic is fragrant (do not let it burn).
  10. Toss and Finish: Return the crispy potatoes to the skillet. Toss quickly and thoroughly to coat every potato in the fragrant brown butter mixture.
  11. Final Seasoning: Transfer to a serving dish. Finish with a generous pinch of flaky sea salt and black pepper. Serve immediately.