Description
Crispy on the outside and fluffy inside, these roast potatoes are elevated with the perfect technique for ultimate texture and flavor.
Ingredients
Scale
- 2 pounds (900g) russet or Yukon Gold potatoes, peeled and cut into 1– to 2-inch chunks
- 3 tablespoons (45ml) olive oil or duck fat
- 2 teaspoons (10g) kosher salt, plus more to taste
- 1 teaspoon (5g) baking soda
- Freshly ground black pepper, to taste
Instructions
- Preheat your oven to 500°F (260°C). Place a rimmed baking sheet in the oven to heat up.
- In a large pot, combine the potatoes, 2 quarts of water, and the baking soda. Bring to a boil and cook until just tender, about 10 minutes.
- Drain the potatoes and return them to the pot. Shake the pot to roughen the edges of the potatoes.
- Add the olive oil or duck fat to the hot baking sheet. Add the potatoes, season with salt and pepper, and toss to coat.
- Roast in the oven for 20 minutes, then flip the potatoes and roast for another 20-30 minutes until golden and crispy.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
For extra crunch, ensure the potatoes are well-dried before roasting. Adjust seasoning to personal taste.
Nutrition
- Calories: 250
- Sugar: 2g
- Fat: 10g
- Carbohydrates: 35g
- Protein: 4g