Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 450ºF. Meanwhile, place 2 pounds small Yukon Gold potatoes in a medium pot, add enough cold water to cover by 1 inch, and season with 1 teaspoon of the kosher salt. Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle boil. Cook until the potatoes can easily be pierced with a fork, 15 to 20 minutes.
2. Drain the potatoes and let sit for about 10 minutes, until cool enough to handle. Meanwhile, place 5 unpeeled garlic cloves on a cutting board. Place the flat part of a chef’s knife over a clove and use the heel of your palm to firmly press down on the flat part of the knife to smash it. Remove the skin and repeat with remaining cloves.
3. Place the potatoes on a baking sheet, then use the heels of your palms or the bottom of a measuring cup to smash them into irregular chunks. (You can also wrap your hand in a clean dish towel to do this if they are still hot.) They can be funky shaped and messy — it all adds to the fun. Add the smashed garlic to the baking sheet.
4. Pour about 1/3 cup olive oil over the potatoes and garlic, then season with the remaining 1 teaspoon kosher salt and 1/2 teaspoon red pepper flakes. You want to be generous with the oil, so if any part looks a little dry, then add the remaining oil.
5. Roast the potatoes until the bottoms and skin are crispy and golden-brown, 25 to 35 minutes. Let cool slightly before serving.