Crispy Roasted Potatoes #

Ingredients #

• 1 Tbsp. kosher salt
• 1/4 tsp. baking soda
• 2 pounds of peeled russet potatoes cut into quarters, sixths, or eighths, depending on size
• 2.5 Tbsp. of extra-virgin olive oil
• 3 medium cloves of garlic, minced
• Additional kosher salt and freshly ground black pepper to taste

Instructions #

• Adjust oven rack to center position and preheat to 450°F (400°F in convection oven)
• Bring 2 quarts of water to a boil over high heat
• Add kosher salt, baking soda, and potatoes to water and stir.
• Bring water back to a boil and then reduce to a simmer. Cook the potatoes until a knife meets little resistance when inserted into a potato chunk. ~10 minutes.
• While the potatoes are boiling, combine olive oil, garlic, and a few grinds of black pepper in a small sauce pan and heat over medium heat. Stir pan constantly until garlic just begins to turn golden. ~3 minutes
• Strain oil through a fine-mesh strainer over a large bowl. Set garlic mixture aside and reserve separately.
• After potatoes have been cooked, drain the water and rest them in the pot for ~30 seconds. Transfer to the bowl with infused oil and season to taste with salt and pepper. Toss the potatoes in the bowl to coat with oil, shaking the bowl roughly until a thick layer of mashed potato–like paste has built up on the potato chunks.
• Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
• Transfer potatoes to a large bowl and add garlic mixture. Toss to coat and season with more salt and pepper to taste. Serve immediately.

Original Recipe #

Serious Eats: The Best Crispy Roast Potatoes Ever Recipe