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Plate of crispy oven roasted potatoes with parsley and flaky salt on a wooden table
Ben Lewis

Crispy Oven Roasted Potatoes

Yukon Gold potatoes parboiled for 7 minutes, shaken into a starch slurry, and roasted on a preheated pan until the shell snaps over a fluffy center.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 3 pounds 1.4 kg Yukon Gold potatoes, cut into 1½ inch (4 cm) chunks
  • 3 quarts 2.8 L cold water
  • 1 tablespoon 18 g fine sea salt, for the water
  • ½ teaspoon 2.5 g baking soda
  • ¼ cup 60 ml light olive oil or avocado oil, divided
  • 1 teaspoon 6 g fine sea salt
  • ½ teaspoon 1 g freshly ground black pepper
  • 1 teaspoon 3 g garlic powder
  • 1 teaspoon 2.5 g smoked paprika
  • 2 tablespoons 8 g chopped fresh parsley
  • Flaky sea salt to finish

Method
 

  1. Cut the potatoes into 1½ inch (4 cm) chunks, dropping them into the cold water with the 18 g of salt and the baking soda.
  2. Put the empty half sheet pan on the lower middle rack and set the oven to 425°F (220°C).
  3. Set the pot over high heat. When the water boils, about 12 minutes in, lower it to a gentle bubble.
  4. Simmer 7 minutes, until a paring knife enters a quarter inch (6 mm) and stops at a firm center.
  5. Drain into a colander and steam dry 5 minutes, until the chunks look dull and chalky.
  6. Return the chunks to the pot with 2 tablespoons of oil, 1 teaspoon of salt, and the pepper. Lid on, shake 15 seconds until a cloudy paste coats each piece.
  7. Pour 2 tablespoons of oil onto the hot pan, then tip the potatoes on in one layer, half an inch apart.
  8. Roast 20 minutes, until the bottoms release from the pan and look deep gold.
  9. Flip, scatter on the garlic powder and paprika, and roast 15 to 20 minutes more, until the edges look dark and snap.
  10. Finish with parsley and flaky salt. Serve within 15 minutes.

Notes

Weigh the salt if you use kosher salt, since brands differ by the spoonful.
Use light olive oil or avocado oil at this heat, not extra virgin.
Make ahead: boil and shake the chunks a day early, refrigerate uncovered, and add 5 minutes to the first roast.
Storage Notes:
Cool 15 minutes uncovered before boxing. Keep up to 4 days in the fridge or 2 months in the freezer.
Reheat on a preheated pan at 425°F (220°C): 10 to 12 minutes from the fridge, 15 to 18 from frozen.
Freeze cooled chunks flat on a tray first, then bag them, and roast without thawing.