Best Roasted Potatoes Ever
A simplified riff on Kenji Lopez-Alt's killer recipe for the best roasted potatoes you might ever put into your pie hole.
Servings 2
Equipment
- 1 rimmed baking sheet
- aluminum foil
Ingredients
- 1 pound small potatoes 2-3" max in size
- 3 tbsp olive oil
- 1 - 2 tsp garlic granules
- 1 tbsp salt
- 1/2 tsp baking soda
- 2 quarts water
- ground black pepper
- salt
Instructions
- Place the rack in the center of your oven and preheat to 230C (450F). In the meantime, put the water into a pot (big enough to comfortably hold the water and potatoes), and heat over high flame / temp to bring the water to a boil.
- While the water is coming to a boil, wash and cut the potatoes in half. You want the potato pieces to be substantial -- about 2" long and 1" wide is good. Do not peel the potatoes.
- When the water hits a rolling boil, add the salt, baking soda, and potatoes. Be careful adding the potatoes to not splash yourself with the boiling water. Lower the heat to maintain a strong simmer.
- Cook the potatoes until they yield to the point of a sharp knife, about 10 minutes. Drain the potatoes and leave them in the pot (heat off) for about 30 seconds to help them dry out a bit.
- To the potatoes, add the olive oil, the garlic granules, and some salt and pepper. Shake the pot vigorously to rough up the potatoes a bit. Use tongs to carefully place the potatoes skin side down on a rimmed baking sheet lined with aluminum foil. (If you are concerned about the potatoes sticking to the aluminum foil, spray the foil with a non-stick spray before transferring the potatoes to the rimmed sheet.) Be sure to leave a bit of space between the potatoes. Sprinkle with salt and ground black pepper.
- Place the baking sheet with the potatoes into the oven. After 20 minutes, turn the potatoes over (skin side up) and bake for another 20 to 30 minutes until browned. Remove from the oven, and serve immediately.