These potatoes are like a beautiful marriage between a french fry and a roast potato. You've got a thin and beautifully crispy crust and a soft and fluffy inside. Chock full of intense flavors and umami. You may never want to make potatoes any other way, ever again.

INGREDIENTS:

Traditional Ingredients:

• 3 pounds yukon gold potatoes (small)

• 1 whole head of garlic

• 3 large sprigs of thyme

• 3 bay leaves

• 1/4 cup extra virgin olive oil

• Flakey or kosher salt for seasoning

• Extra virgin olive oil for drizzling

Mexican Inspired Ingredients:

• Crumbled cotija cheese

• Pickled red onions

• Fresh picked cilantro

• Extra virgin olive oil for drizzling

Loaded Potato Ingredients:

• Sour cream

• ½ lb. cooked bacon

• Sliced chives

• Cheddar cheese, grated

INSTRUCTIONS:

Traditional Method:

1. Wash potatoes and place in a cold pot of water. Generously salt with water and bring to a boil over high heat.

2. Once at a boil, reduce to a simmer over medium heat and simmer for 30 minutes or until they are fork tender.

3. Once cooked, remove from heat and strain through a colander

4. On a cutting board, smash a whole head of garlic until you release the cloves. Place cloves skin on in a bowl and add thyme and bay leaves. Drizzle with olive oil and stir until everything is coated.

5. On a sheet pan, drizzle with olive oil and cover with flaky salt. Place potatoes on a tray in a single layer.

6. Take a small pan or a wide spoon and smash the potatoes lightly to create a flat surface on both sides. Once smashed and ½ inch thick, pour over olive oil mixture making sure it is evenly dispersed.

7. Place sheet tray in oven preheated to 425 degrees Fahrenheit and cook for 4-45 minutes or until the flat sides are crispy and brown.

Loaded Potato Method:

1. Slice bacon into ½ inch pieces. Place in a cold pan, set to medium heat and stir often until brown.

2. Top potatoes with sour cream, grated cheddar cheese, crispy bacon bits and freshly chopped chives.

Mexican Inspired Method:

1. Top cooked potatoes with cotija cheese, followed by a drizzle of olive oil, pickled red onions and fresh cilantro