Step 1

Bring a large pot of water to a boil and preheat oven to 450 degrees.

Step 2

When the water is boiling add the salt and potatoes (carefully) to the pot and stir to combine. Bring to a boil again and cook until a knife can easily pierce the potatoes (approx. 10 minutes).

Step 3

While the potatoes are cooking, make the infused oil. Heat the olive oil in a pan over medium-low heat. Add the garlic, rosemary and a pinch of pepper to the oil and cook for 3-5 minutes. Be sure to stir frequently and don't let the garlic burn.

Step 4

Remove the pan from the heat and strain the garlic and rosemary from the oil - reserve the garlic and rosemary for later. Add the oil to a large bowl.

Step 5

Drain the potatoes and allow them to sit in the strainer for 1 minute to release some steam.

Step 6

Add the drained potatoes to the bowl with the infused oil. Sprinkle with salt & pepper and use a wooden spoon to toss the potatoes. You want a layer of mashed potato–like paste to build up on the potatoes. Transfer the potatoes to a parchment lined baking sheet and spread them out. Place in the oven and bake for 20 minutes.

Step 7

Remove the potatoes from the oven and use a spatula to flip them. Place them back in the oven for 20 minutes.

Step 8

Remove the potatoes from the oven, and toss with the reserved garlic, rosemary and parsley to taste. Add more salt if needed.