Crispy Roasted Potatoes
By: max
Perfectly crispy on the outside, fluffy on the inside potatoes that make an ideal side dish.
1. 3 pounds of (about 6-8 medium) of russet potatoes
2. 1/2 teaspoon of of baking soda
3. 2 tablespoons of kosher, divided of salt
4. 5 tablespoons of of olive oil
5. 4 cloves, minced of garlic
6. 2 sprigs of fresh, minced of rosemary
7. 1/2 teaspoon of freshly ground of black pepper
8. 2 tablespoons of fresh chopped, for garnish of parsley
1. Preheat oven to 450°F (230°C) with a rack in the lower-middle position.
2. Peel potatoes and cut into 2-inch chunks.
3. Bring 2 quarts of water to a boil in a large pot. Add 1 tablespoon salt and baking soda.
4. Add potatoes and boil for about 10 minutes until a knife easily pierces the outside but meets resistance in the center.
5. Drain potatoes well and let them sit for a minute to allow excess moisture to evaporate.
6. Meanwhile, combine olive oil, garlic, rosemary, and remaining salt in a small saucepan. Heat over medium heat until garlic just begins to sizzle, about 3 minutes.
7. Transfer potatoes to a large bowl. Pour the flavored oil over potatoes and toss aggressively until the outside of the potatoes is rough and slightly mashed.
8. Transfer potatoes to a large rimmed baking sheet, spreading them out evenly.
9. Roast for 20 minutes, then flip potatoes with a spatula.
10. Continue roasting for 30-40 more minutes, turning occasionally, until potatoes are deeply browned and crispy.
11. Transfer to a serving bowl, season with additional salt and pepper to taste, and garnish with fresh parsley.