Recipe
Crispy Roasted Potatoes
By parboiling first, this recipe yields the best oven-roasted side of potatoes ever!
Ingredients
Parboil Ingredients
- 3 lbs russet potatoes
- 1 tablespoon kosher salt
- 1 teaspoon baking soda
Baking Ingredients
- ⅔ cup olive oil
- 1 teaspoon kosher salt
- ½ teaspoon pepper
Garnish to Top (optional)
- 2 tablespoon chopped fresh chives
Instructions
- Set oven to 425F.
- Add 1 tablespoon kosher salt to a large pot of water and bring to a boil.
- Peel and cube potatoes & chop chives (if using).
- Add potatoes to the boiling water with 1 teaspoon baking soda.
- Boil potatoes for 10 minutes then strain and let sit a couple minutes.
- Add potatoes to a large bowl and combine with olive oil, salt & pepper.
- Spread potatoes out on a baking sheet and bake in 20 minute increments, stirring in between, until desired consistency (60-80 min).
- Remove to a bowl and sprinkle chives on top. Enjoy!
Notes
- Don’t overcrowd the pan! Too many potatoes won’t crisp correctly.
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