- 4 lbs Russet potatoes*
- 2 Tbsp salt
- 1/2 tsp baking soda
- 5 Tbsp olive oil
- Salt and pepper to taste
- Preheat oven to 450°F making sure your oven rack is placed in the center position.
- Wash (and peel, if you prefer) the potatoes and cut them into chunks. Larger chunks are best since they offer the most contrast between crispy exterior and soft interior.
- Fill a large pot with water and bring to a boil.
- Reduce to a simmer, add the potatoes, two tablespoons of salt and the baking soda to the pot and give a gentle stir. Boil the potatoes until very soft (approximately 10 to 15 minutes). You should be able to easily pierce a potato chunk with a fork.
- When the potatoes have fully cooked, drain them well and return them to the pot. Allow the excess moisture to evaporate by letting the potatoes rest fro a minute or two in the pot before moving on to the next step.
- Add the olive oil, salt and pepper to the potatoes. Place the lid on the pot. Holding tightly, give the pot a good shake. You want to shake vigorously enough to fluff up the edges of the potatoes, but not so roughly that you end up with mashed potatoes.
- Spread the potatoes onto a baking sheet, doing your best to arrange them into a single layer.
- Place potatoes into the preheated oven and roast for 25 minutes.
- Remove the pan from the oven and stir the potatoes, being sure to turn each piece of potato over to help them crisp evenly.
- Return pan to the oven and continue roasting until potatoes are a deep golden brown and nicely crispy (approximately another 30 to 35 minutes), stirring the potatoes and shaking the pan occasionally.
- Serve and enjoy.
Calories |2052kcalCarbohydrates |328gProtein |39gFat |71gSaturated Fat |10gPolyunsaturated Fat |8gMonounsaturated Fat |51gSodium |14592mgPotassium |7570mgFiber |24gSugar |11gVitamin A |18IUVitamin C |103mgCalcium |245mgIron |16mg