Description
Golden, crunchy oven-roasted potatoes with a fluffy center. A short boil with baking soda, a good steam-dry and a very hot pan give you the crispiest edges.
Ingredients
Scale
For the potatoes
- 2 pounds Yukon Gold or russet potatoes (about 900 g), scrubbed and cut into 1 1/2-inch chunks
- 1 tablespoon kosher salt, for the boiling water
- 1/2 teaspoon baking soda
For roasting
- 1/4 cup avocado oil or olive oil, divided (3 tablespoons for the potatoes and 1 tablespoon for the pan)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon chopped fresh parsley, for serving (optional)
Instructions
- Place a large rimmed sheet pan on the middle rack and heat the oven to 450°F (230°C).
- Put the potatoes in a large pot, cover with cold water by about 1 inch, and add 1 tablespoon kosher salt and the baking soda. Bring to a boil, then simmer 8 to 10 minutes, until a fork slides in easily at the edges but the potatoes hold their shape.
- Drain well and leave the potatoes in the colander for 5 minutes so the steam escapes. Shake the colander firmly a few times to rough up the surfaces.
- Move the potatoes to a large bowl. Add 3 tablespoons of the oil, the salt, pepper, garlic powder and paprika, and toss gently until coated.
- Carefully remove the hot pan, add the remaining 1 tablespoon oil and tilt to coat. Tip the potatoes onto the pan in a single layer with space between the pieces.
- Roast 20 minutes. Flip with a thin spatula and roast another 15 to 25 minutes, until deep golden and crisp on all sides.
- Sprinkle with parsley and a little extra salt, and serve hot.
Notes
- Untested by the author as written: standard roasted potato ratios. Cook-test once and adjust time to your oven.
- Dry potatoes are crispy potatoes: steam-dry 5 minutes, then shake the colander to rough up the edges.
- Do not crowd the pan. Use two sheet pans if the potatoes touch.
- Aim for golden, not dark brown. The FDA says cooking cut potatoes to a golden yellow color rather than brown helps reduce acrylamide, and roasting forms less than frying.
- Store raw potatoes outside the refrigerator in a cool, dark place (FDA).
- Leftovers: refrigerate within 2 hours and eat within 3 to 4 days, or freeze up to 3 to 4 months. Reheat to 165°F in the oven or air fryer (USDA guidance).
- Calories are an estimate calculated from USDA FoodData Central values.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/4 of the potatoes)
- Calories: 300
