Ingredients

• 2 cups kosher salt
• 1 1/2 pounds fingerling potatoes
• 2 sprigs rosemary
• 3 garlic cloves, thinly sliced
• 1/4 cup olive oil
• Flaky sea salt

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Instructions

1. Preheat oven to 425°F. Spread kosher salt in a 13x9" baking dish. Scrub potatoes, pat dry, and poke a few holes into each; arrange over salt. Roast until flesh is very tender and skins are crisp, 30–40 minutes.
2. Meanwhile, strip leaves from rosemary sprigs and cook with garlic and oil in a small saucepan over medium-low heat, swirling pan occasionally, until garlic is golden, about 3 minutes. Transfer to a large bowl and add potatoes; toss to coat. Serve potatoes generously sprinkled with sea salt.