Ingredients
Method
- Place potato chunks in a large pot and cover with cold water. Add 1 tablespoon kosher salt and 1 teaspoon baking soda. Bring to a boil, then reduce heat and simmer for 8–10 minutes until the exterior softens and becomes fuzzy, but the centers remain firm.
- Drain the potatoes in a colander and allow them to steam dry for 2 minutes. Transfer the potatoes to a large stainless steel bowl.
- Vigorously toss the potatoes with olive oil, black pepper, and a pinch of salt. Shake the bowl until a thick layer of starchy paste builds up on the surface of the potato chunks.
- Spread the potatoes onto a heavy-duty rimmed baking sheet. Roast at 450°F (230°C), turning occasionally, for about 35-40 minutes until deep golden brown and crisp.
- During the final 5-10 minutes of roasting, toss the minced garlic and rosemary with the potatoes on the tray to infuse the oil and toast the aromatics without burning them.
- Remove from the oven, toss with fresh parsley and Maldon sea salt, and serve immediately.
Nutrition
Notes
Ingredient Swap: I've found that other potato varieties like Yukon Golds work well too, but for that ultimate crispy exterior and fluffy interior, Russets are my go-to.
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