Ingredients:

  • 3 lbs Yukon Gold or Russet potatoes, peeled and cut into 2-inch chunks
  • 1 tsp Baking soda
  • 1 tbsp Kosher salt for boiling water
  • 1/3 cup Extra virgin olive oil
  • 4 cloves Garlic, smashed
  • 2 sprigs Fresh rosemary or thyme
  • 1 tsp Kosher salt for roasting
  • 1/2 tsp Freshly cracked black pepper
  • 1/2 tsp Smoked paprika
  • 1 tbsp Fresh parsley, finely chopped

Instructions:

  1. Preheat your oven to 450°F (230°C). Place your empty rimmed baking sheet inside to get screaming hot.
  2. Boil a large pot of water and add 1 tbsp kosher salt and 1 tsp baking soda. Note: The water will foam slightly; this is normal.
  3. Parboil the 3 lbs of potato chunks for about 10 minutes until the outsides are softened but the centers are still firm.
  4. Drain the potatoes thoroughly in a colander and let them sit for 2 minutes to allow excess steam to escape.
  5. Scuff the potatoes by tossing them vigorously in the pot or colander until a thick layer of starchy paste builds up on the edges.
  6. Infuse the 1/3 cup olive oil in a small skillet over medium heat with the smashed garlic and rosemary for 3 minutes until the garlic is golden and fragrant.
  7. Strain the infused oil over the scuffed potatoes, discarding the garlic and herbs for now (save them for later!).
  8. Season with 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp smoked paprika, tossing well to coat every inch of the starch paste.
  9. Roast on the preheated tray for 20 minutes, then flip until the underside is deep brown and releases easily from the pan.
  10. Finish roasting for another 20-30 minutes, adding the reserved garlic and rosemary back in for the final 5 minutes until the potatoes are shattering crisp.
  11. Garnish with fresh parsley and a final sprinkle of salt before serving hot.