These super crispy roasted potatoes take an extra yet easy step that’s well worth it.
Russet Potatoes, Peeled and cut into about 2” chunks
½ t baking soda per 2 Q water
Oil, butter, or animal fat to coat
Herbs and spices as desired*
Salt to taste
Heat the oven to 450 or 425 convection.
Put the potatoes in a large pot and measure out enough water to cover by about 2”.
Stir in the appropriate amount of baking soda based on how much water went in and a good pinch of salt and bring to a boil.
Cook until the potatoes can be pierced with a knife, but still offer some resistance.
Strain and spread out the potatoes on a parchment lined sheet pan. Use two or more sheet pans if necessary, to spread them out and not over-crowd them. Place in the warmed oven for about 5 minutes to dry.
Remove the potatoes from the oven and dump into a large bowl. Coat with the fat and another pinch of salt and toss around until a mashed potato-like paste coats the outside.
Place back on the sheet pan and roast stirring and flipping occasionally until the potatoes are crispy and browned on all sides (about 20 minutes).
*for hearty herbs like rosemary and thyme and pungent aromatics like garlic, you can sauté them in the fat first to cook them down a bit (or simply flavor the oil using them and strain them out like Kenji does).
Finishing spices and delicate herbs like paprika and parsley can be added at the end. If you have J.Fae House Seasoning, use that! Just toss it in when you toss the potatoes in the fat.
Keywords: potatoes, crispy potatoes, oven roasted potatoes