2 lb Baby Yukon Gold Potatoes
2 Tbsp SOOC Garlic Infused Olive Oil
1½ Tbsp SOOC French Fleur de Sel Sea Salt
Fresh cracked Pepper, to taste
Preheat the oven to 400˚F. Boil the potatoes in water and 1 Tbsp of French Fleur de Sel Sea Salt for about 7 minutes or until they are tender but not mushy. Drain thoroughly.
Rub baking sheet with Garlic Olive Oil. Place potatoes on pan and gently crush each into a disk using a glass that has been greased in Olive Oil. Sprinkle smashed potatoes with remaining French Fleur de Sel Sea Salt and pepper to taste. Drizzle with Garlic Olive Oil and bake until golden brown and crisp, about 15-20 minutes.