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Crispy Roasted Potatoes

Golden, craggy-crusted roasted potatoes with a soft interior, made crisp through a baking-soda parboil and a preheated pan
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Side Dish
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds about 900g Yukon Gold or russet potatoes, scrubbed and cut into 1.5-inch chunks (skin on)
  • 1 teaspoon baking soda
  • 1 tablespoon kosher salt divided
  • 3 tablespoons olive oil
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons chopped fresh rosemary or thyme optional

Equipment

  • 1 large pot
  • 1 colander
  • 1 rimmed baking sheet

Method
 

  1. Preheat oven to 450°F (232°C) with a rimmed baking sheet inside. Boil potatoes in salted water with baking soda for 7-8 minutes.
  2. Drain and shake in a colander to rough up the surface.
  3. Toss with olive oil, remaining salt, pepper, and garlic powder.
  4. Spread on the preheated sheet in a single layer. Roast 35-40 minutes, flipping once at 20 minutes.
  5. Rest 5 minutes, toss with herbs if using, and serve.

Notes

Do not skip the parboil or the rough-up step, both are what create the crust. Freezing is not recommended (see Freezing section).