Creamy Roasted Potatoes

45 mins
Serves 1
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Directions

  1. 1Boil 2 quarts of water on high heat.
  2. 2Boil 2 quarts of water on high heat.
  3. 3Boil 2 quarts of water on high heat.
  4. 4Add 2 tablespoons of kosher salt and 1 1/2 teaspoons of baking soda to the boiling water.
  5. 5Add 2 tablespoons of kosher salt and 1 1/2 teaspoons of baking soda to the boiling water.
  6. 6Add 2 tablespoons of kosher salt and 1 1/2 teaspoons of baking soda to the boiling water.
  7. 7Peel and cut russet potatoes into 2-3 inch chunks.
  8. 8Peel and cut russet potatoes into 2-3 inch chunks.
  9. 9Peel and cut russet potatoes into 2-3 inch chunks.
  10. 10Add potato chunks to the boiling water and cook for about 10 minutes, or until a fork pierces them with slight resistance.
  11. 11Add potato chunks to the boiling water and cook for about 10 minutes, or until a fork pierces them with slight resistance.
  12. 12Add potato chunks to the boiling water and cook for about 10 minutes, or until a fork pierces them with slight resistance.
  13. 13Strain the water and let the potatoes steam for a few minutes.
  14. 14Strain the water and let the potatoes steam for a few minutes.
  15. 15Strain the water and let the potatoes steam for a few minutes.
  16. 16Move potatoes to a large bowl.
  17. 17Move potatoes to a large bowl.
  18. 18Move potatoes to a large bowl.
  19. 19Add flavored fat, pepper, and salt to taste. Gently toss to coat.
  20. 20Add flavored fat, pepper, and salt to taste. Gently toss to coat.
  21. 21Add flavored fat, pepper, and salt to taste. Gently toss to coat.
  22. 22Spread potatoes in a single layer on a baking sheet.
  23. 23Spread potatoes in a single layer on a baking sheet.
  24. 24Spread potatoes in a single layer on a baking sheet.
  25. 25Bake at 450°F for 20 minutes.
  26. 26Bake at 450°F for 20 minutes.
  27. 27Bake at 450°F for 20 minutes.
  28. 28Flip each potato chunk onto an unbrowned side.
  29. 29Flip each potato chunk onto an unbrowned side.
  30. 30Flip each potato chunk onto an unbrowned side.
  31. 31Return to the oven and repeat flipping process until crisped all over (at least 45 minutes).
  32. 32Return to the oven and repeat flipping process until crisped all over (at least 45 minutes).
  33. 33Return to the oven and repeat flipping process until crisped all over (at least 45 minutes).

Ingredients

  • 2 quarts water
  • 2 quarts water
  • 2 quarts water
  • 2 tablespoons kosher salt
  • 2 tablespoons kosher salt
  • 2 tablespoons kosher salt
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons baking soda
  • 4 pounds russet potatoes
  • 4 pounds russet potatoes
  • 4 pounds russet potatoes
  • 0 flavored fat (e.g., garlic infused olive oil with rosemary or thyme)
  • 0 flavored fat (e.g., garlic infused olive oil with rosemary or thyme)
  • 0 flavored fat (e.g., garlic infused olive oil with rosemary or thyme)
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 0 salt
  • 0 salt
  • 0 salt

Equipment

potstovebowlknifecutting boardforkbaking sheetoven