Ingredients: |
Ingredients: 1/2 teaspoon (4g) baking soda
4 pounds (about 2kg) russet potatoes, cut into eights
5 tablespoons (75ml) extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Additional spices as desired (cumin, garlic/onion powder, paprika recommended)
OPTIONAL FOR INFUSED OIL:
Small handful picked rosemary leaves, finely chopped
3 medium cloves garlic, minced
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Directions: |
Directions:Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
2. OPTIONAL FOR INFUSED OIL:
Meanwhile, combine olive oil with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
3.
When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil if using (or regular oil if not), season to taste with a little more salt, pepper and additional spices, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
4.
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.
5.
Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately. |
Personal
Notes: |
Personal
Notes: These are Cary's favorite thing that I make - they are the perfect accompaniment to any flavorful main, and when they come out well they're my favorite potato dish. During the period of early quarantine in 2020 I got these down to a science by making them literally every Friday night, and now they're the favorite thing that I make.
More crispy, more better!
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This recipe for Best Roasted Potatoes is from