Ingredients:
- 2 pounds Yukon Gold or russet potatoes
- 3 tablespoons olive oil or duck fat (for extra crispiness)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced (optional)
- 1 tablespoon fresh rosemary or thyme, chopped (optional)
- 1/2 teaspoon baking soda
Instructions:
- Preheat your oven to 450°F (230°C). Place a large baking sheet in the oven while it preheats.
- Prepare the potatoes:
- Peel potatoes if desired (leaving some skin on adds texture and nutrition)
- Cut into even chunks about 1-1.5 inches in size
- Rinse under cold water to remove excess starch
- Par-boil for maximum crispiness:
- Place potatoes in a large pot with enough cold water to cover them
- Add 1/2 teaspoon baking soda and 1 teaspoon salt to the water
- Bring to a boil and cook for about 10 minutes until the outsides are soft but the centers are still slightly firm
- Drain thoroughly in a colander
- Rough up the edges:
- Return potatoes to the empty pot
- Shake the pot gently to rough up the potato surfaces (this creates more surface area for crispiness)
- Season generously:
- Add olive oil or duck fat, salt, pepper, and any herbs or garlic
- Toss until potatoes are evenly coated
- Arrange for optimal crispiness:
- Carefully remove the hot baking sheet from the oven
- Spread potatoes in a single layer, ensuring they don't touch each other
- Return to the oven
- Roast to perfection:
- Bake for 20 minutes, then flip potatoes with a spatula
- Continue roasting for another 15-25 minutes until deeply golden and crispy
- Test with a fork to ensure they're crispy outside and fluffy inside
- Finish with flair:
- Transfer to a serving dish
- Sprinkle with a bit more salt and fresh herbs if desired
- Serve immediately while hot and crispy
