Ingredients
5 lbs fingerling potatoes
1 bunch fresh thyme
4 ea peeled garlic cloves
1 T black peppercorns
4 T extra virgin olive oil
2 T kosher salt
warm water to cover the potatoes
Directions
Preheat oven to 400° F. Place the clean potatoes in a shallow casserole dish big enough to hold the potatoes tightly in a single layer. Add the ingredients to the baking dish and then add in warm water, enough to reach the top of the potatoes. Cover the dish with aluminum foil and braise in the oven for 35 minutes, or until the potatoes feel tender. Once finished, remove the foil and allow to cool to room temperature.
Once the potatoes are cooled, remove them from the liquid and place them on a towel to absorb the liquid. Crush each potato flat, using the palm of your hand on a clean cutting board. Do this with each potato and set aside. Using a cast iron pan, or a large sauté pan, add oil to generously coat the pan and turn on medium-high heat. Allow the oil to begin to smoke, and add potatoes 1 at a time. Do not overcrowd the pan. Ensure you maintain the heat. The potatoes should sizzle and bubble in the oil. Once dark golden on the first side, flip, and repeat.
Remove and place on a rack or paper towel to drain. Season with Maldon sea salt and continue until all potatoes are cooked. Add oil to the pan as needed.
You may experiment with different options for toppings. Chef Aaron suggests fermented black garlic puréed with a small amount of honey until smooth and shiny, or aioli and romesco for a classic Spanish side dish that adds richness, earth tones and mild acidity.