Directions
- 1Preheat the oven to 450F.
- 2Peel the potatoes.
- 3Cut the potatoes into approximately 1-inch bite-sized chunks.
- 4Bring a large pot of salted water to a boil.
- 5Add the baking soda and the potatoes to the boiling water.
- 6Stir and boil uncovered for 10 minutes (or until a fork penetrates easily).
- 7Drain the potatoes.
- 8Place the potatoes in a bowl.
- 9Add the olive oil, garlic powder, salt, and pepper to the potatoes.
- 10Toss until the potatoes are evenly coated and their surface breaks down into a mashed potato consistency.
- 11Transfer the potatoes onto a large baking sheet and separate them so they’re not touching each other.
- 12Bake undisturbed for 20 minutes on the first side (until deep golden brown).
- 13Flip the potatoes and bake for an additional 15-25 minutes (depending on the size of the potatoes) until golden brown and crispy on the second side.
- 14Sprinkle with fresh parsley.
- 15Serve and enjoy.
Ingredients
- 2 lbs Yukon Gold or Russet Potatoes
- 0.5 tsp Baking Soda
- 3 Tbsp Olive Oil
- 0.5 tsp Garlic Powder
- 1 tsp Kosher Salt
- 0.5 tsp Pepper
- 3 Tbsp Fresh Parsley
Equipment
potato peelerknifecutting boardlarge potstrainerbowlmeasuring spoonmixing spoonbaking sheetoven
Tips
- Boiling potatoes with baking soda breaks down their surface, making them super crispy when roasted.
- Toss the potatoes until their surface breaks down into a mashed potato consistency for ultimate crispiness.
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