Roast Potatoes
Servings: 8
Ingredients
- 8 large russet potatoes or yukon gold
- 1 tsp salt
- 1/2 tsp baking soda
- 1/3 cup olive oil
- 1 tsp flaky sea salt
Instructions
- Preheat oven to 400 degrees (with convection), 450 without.
- Fill a large pot with water and add baking soda and fine salt. Bring to a boil.
- Peel potatoes and cut into quarters.
- Once the water is boiling add the potatoes. Bring back to a boil and cook for 10 minutes.
- While the potatoes are boiling, combine the olive oil and flaky sea salt in a large mixing bowl.
- When the potatoes are done boiling, transfer to a colander to drain, the pour into the bowl of oil. Toss the around so they are all coated in the oil.
- Trasfer to an unlined baking sheet and bake for 40 minutes, turning halfway through the cooktime.
Notes
Adapted from : Serious Eats