These potatoes are like a beautiful marriage between a french fry and a roast potato. You've got a thin and beautifully crispy crust and a soft and fluffy inside. Chock full of intense flavors and umami. You may never want to make potatoes any other way, ever again.

INGREDIENTS:

Traditional Ingredients:

3 pounds yukon gold potatoes (small)
1 whole head of garlic
3 large sprigs of thyme
3 bay leaves
1/4 cup extra virgin olive oil
Flakey or kosher salt for seasoning
Extra virgin olive oil for drizzling

Mexican Inspired Ingredients:

Crumbled cotija cheese
Pickled red onions
Fresh picked cilantro
Extra virgin olive oil for drizzling

Loaded Potato Ingredients:

Sour cream
½ lb. cooked bacon
Sliced chives
Cheddar cheese, grated

INSTRUCTIONS:

Traditional Method:

Wash potatoes and place in a cold pot of water. Generously salt with water and bring to a boil over high heat.
Once at a boil, reduce to a simmer over medium heat and simmer for 30 minutes or until they are fork tender.
Once cooked, remove from heat and strain through a colander
On a cutting board, smash a whole head of garlic until you release the cloves. Place cloves skin on in a bowl and add thyme and bay leaves. Drizzle with olive oil and stir until everything is coated.
On a sheet pan, drizzle with olive oil and cover with flaky salt. Place potatoes on a tray in a single layer.
Take a small pan or a wide spoon and smash the potatoes lightly to create a flat surface on both sides. Once smashed and ½ inch thick, pour over olive oil mixture making sure it is evenly dispersed.
Place sheet tray in oven preheated to 425 degrees Fahrenheit and cook for 4-45 minutes or until the flat sides are crispy and brown.

Loaded Potato Method:

Slice bacon into ½ inch pieces. Place in a cold pan, set to medium heat and stir often until brown.
Top potatoes with sour cream, grated cheddar cheese, crispy bacon bits and freshly chopped chives.

Mexican Inspired Method: