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–+ servings

Crispy Roasted Potatoes

By parboiling first, this recipe yields the best oven-roasted side of potatoes ever!
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Course Side Dish
Servings 3

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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