Kathan: Mariah. Adapted from J. Kenji Lopez-Alt.
Ingredients
- 4 pounds russet potatoes, peeled and cut into large cubes
- Kosher salt
- 1/2 teaspoon (4g) baking soda
- 5 tablespoons extra-virgin olive oil
- 3 medium cloves garlic, minced
- Dried red chili peppers, minced
- Freshly ground black pepper
Pairs well with …scrambled eggs
Recipe
1
Preheat Oven
to 400° (if using convection, for regular set to 450°)
2
Heat
2 quarts of water until boiling.
Add 2 tablespoons kosher salt, baking soda, and potatoes and stir
3
Simmer
10 minutes, until potatoes are fork tender
4
Combine
Olive oil, garlic, and peppers (or other sturdy herbs like rosemary) and cook over medium heat until the garlic is fragrant but not browned (about 3 minutes)
strain **into a bowl** reserving the liquid
5
Drain Potatoes
Then transfer to a pot or bowl and let sit for 30 seconds to let the extra moisture to evaporate
Combine with flavored oil and a little more salt/pepper.
Don’t be gentle with the potatoes, you want a sort of mashed potato crust to form on the outside.
Transfer to a baking sheet and spread out the potatoes evenly
6
Roast
for 20 minutes
Flip each potato so the non-roasted side is face-up.
Roast 20 minutes or until the potatoes are golden brown
You can add fresh herbs like parsley or the reserved garlic from the oil if you want, but I’ve never found it necessary.