Ingredients:

  • 2 lbs russet potatoes, peeled and cut into 2-inch chunks
  • 1 tsp baking soda
  • 1 tbsp kosher salt
  • 1/3 cup vegetable oil
  • 1 tsp garlic powder
  • 1 tsp dried rosemary
  • 1/2 tsp black pepper
  • 1 tsp flaky sea salt

Instructions:

  1. Place potato chunks in a pot and cover with cold water by 1 inch. Stir in the baking soda and kosher salt.
  2. Bring to a boil, then simmer for 8–10 minutes until the edges are softening but the chunks aren't falling apart.
  3. Drain in a colander and let them steam-dry for 2 minutes.
  4. Return potatoes to the pot, cover with a lid, and shake vigorously for 10 seconds to create a starchy, mashed-looking exterior.
  5. Preheat oven to 425°F (218°C). Pour the oil onto a rimmed baking sheet and heat in the oven for 5 minutes until shimmering.
  6. Carefully remove the pan and toss the roughed-up potatoes into the hot oil, spreading them in a single layer.
  7. Roast for 30 minutes, then flip the potatoes using a spatula.
  8. Roast for another 20–30 minutes until a deep mahogany color and hard crust forms.
  9. Remove from oven and immediately toss with garlic powder, dried rosemary, and black pepper. Finish with flaky sea salt.