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Oven roasted starchy potatoes

  • 2 T Medium-Grain Salt
  • 1/2 t Baking Soda
  • 900 g Starchy Potatoes, peeled, quartered
  • 80 g Cooking Fat
  • 3 sprigs Rosemary Leaves
  • 1/2 T Black Peppercorn, ground
  • 1/2 T Medium-Grain Salt
  • For Serving
    • 90 g Sour Cream (optional)
  1. Prepare materials. Preheat oven to 450ºF (232ºC). Prepare a foiled sheetpan.
  2. Boil potatoes. Add potatoes, salt, baking soda, and water (enough to cover the mixture) to stockpan. Stir. Boil 6 minutes until nearly cooked-through. Strain**.
  3. Dry potatoes. Rest potatoes 15 minutes until done steaming.
  4. Season potatoes with spices and oil.
  5. Roast potatoes. Move to prepared sheetpan. Spread evenly so no potatoes are touching. Roast 50 minutes at 450ºF, turning every 20 minutes.
  6. Serve with sour cream for dipping.
Do not drain in a fine mesh colander.

We want to keep the dry, starchy outsides of the potatoes. These will crisp and help the texture. A fine colander will grate these off.

  1. Nevarez, Victor. Why Aren't Your Potatoes Crispy Enough? YouTube: @internetshaquille. 8 June 2019. ↩