Crispy Smashed Potatoes with Garlic Herb Oil

Place whole baby potatoes in vacuum-seal bag or large zip-top bag

Add kosher salt, bay leaves, and smashed garlic cloves

Remove air using vacuum sealer or water displacement method and seal

Preheat sous vide water bath to 195°F (91°C)

Submerge sealed bag in water bath, ensuring potatoes are fully submerged

Cook for 2 h 30 min until potatoes are tender all the way through

When cook time is complete, remove potatoes from bag and discard bay leaves

Spread potatoes on a sheet tray and refrigerate for 15–20 min to cool slightly

While potatoes cool, make garlic herb oil

Heat 3 tbsp olive oil in a small pan over medium-low heat

Add minced garlic and cook for 1–2 min until fragrant but not browned

Stir in rosemary, thyme, and red pepper flakes

Cook for 1 min more, then remove from heat and set aside

Preheat oven to 450°F (232°C)

Line a large sheet tray with parchment paper

Drizzle 1/4 cup olive oil or duck fat onto the prepared tray

Place cooled potatoes on the tray, spaced 2 inches apart

Using a potato masher or the bottom of a glass, gently press down on each potato to flatten to about 1/2 inch thick

The potatoes should crack and spread but stay mostly intact

Brush tops of smashed potatoes with some of the garlic herb oil

Season generously with black pepper

Roast for 25–30 min until bottoms are deeply golden and crispy

Flip potatoes carefully with a spatula

Brush with more garlic herb oil

Roast for another 20–25 min until both sides are crispy and golden brown

Transfer crispy potatoes to serving platter

Drizzle with remaining garlic herb oil

Finish with flaky sea salt and chopped fresh chives

Serve immediately while hot and crispy