Directions
- 1Boil 2 quarts of water on high heat.
- 2Add 2 tablespoons of kosher salt and 1 1/2 teaspoons of baking soda to the boiling water.
- 3Peel and cut russet potatoes into 2-3 inch chunks.
- 4Add potato chunks to the boiling water and cook for about 10 minutes, or until a fork pierces them with slight resistance.
- 5Strain the water and let the potatoes steam for a few minutes.
- 6Move potatoes to a large bowl.
- 7Add flavored fat, pepper, and salt to taste. Gently toss to coat.
- 8Spread potatoes in a single layer on a baking sheet.
- 9Bake at 450°F for 20 minutes.
- 10Flip each potato chunk onto an unbrowned side.
- 11Return to the oven and repeat flipping process until crisped all over (at least 45 minutes).
Ingredients
- 2 quarts water
- 2 tablespoons kosher salt
- 1.5 teaspoons baking soda
- 4 pounds russet potatoes
- 0 flavored fat (e.g., garlic infused olive oil with rosemary or thyme)
- 0 pepper
- 0 salt
Equipment
potstovebowlknifecutting boardforkbaking sheetoven
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