From boiling and resting potatoes to the cooking method, I followed the recipe exactly. Small new Yukon's, no larger than a ping pong ball. My mistake was in flattening them just a tad too much and cooking just a bit long. Still good, definitely crispy. The change I did make, and will make again is I made lots of clarified butter, added just a bit of olive oil, mortar and pestle 4 large cloves of garlic and added that to the warmed up butter oil mixture and let sit for about an hour. There was just enough oil to keep the butter from hardening. I then added some kosher salt and slathered it on the potatoes before putting them in the oven. The smell of the potatoes and garlic cooking was heavenly.
