– fingerling potatoes – garlic – thyme – extra virgin olive oil – Kosher salt and freshly ground black pepper – Creme fraiche
Cover potatoes with water in a large pot and add 2 tsps. of salt to water.
Cover and bring to a boil, then reduce to a simmer.
Cook until potatoes are softened, but not fully cooked through, about 20 minutes.
Drain and place potatoes on a parchment lined sheet pan and allow to cool slightly.
Press down on potatoes with a flat spatula or flat-bottomed sauce pan until flattened, but still intact.
Scatter garlic and thyme evenly over potatoes and drizzle with olive oil.
Season generously with salt and pepper.
Roast in a 450 degree oven for 20-30 minutes until golden brown and crispy or until desired doneness.
To serve, dollop with creme fraiche and sprinkle with roasted bits of garlic and herbs.