Ingredients You’ll Need
(Serves 4 as a side, or 2 as a hearty main)
4 large russet or Yukon Gold potatoes (about 8–10 oz each)
→ Russets = fluffier interior; Yukon Golds = buttery and creamy
2 cups coarse sea salt (like kosher or rock salt—not fine table salt)
¼ cup extra-virgin olive oil
4 garlic cloves, finely minced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme leaves, chopped
Freshly ground black pepper, to taste
Flaky sea salt (optional, for finishing)
For Serving (Keep It Simple!):
Sour cream or crème fraîche
Fresh chives, finely chopped
Grated Parmesan or crumbled feta (optional)
Salt Note: Coarse salt is essential—it creates air pockets for steam and doesn’t oversalt the potatoes. Fine salt will dissolve and make them too salty.
Step-by-Step Instructions (Easier Than You Think!)
1. Prep the Potatoes
Preheat oven to 400°F (200°C).
