Ingredients:

  • 2 lbs red skin potatoes, scrubbed and cubed into 1-inch pieces
  • 1/2 tsp baking soda
  • 1 tbsp kosher salt
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried rosemary, crushed
  • 1/2 tsp black pepper, freshly cracked
  • 1/2 tsp sea salt

Instructions:

  1. Place cubed red potatoes in a large pot of cold water. Add the kosher salt and baking soda. Bring to a boil, then simmer for about 8–10 minutes until the edges are softened but the centers remain firm.
  2. Drain the potatoes into a colander and let the steam escape for 2 minutes to allow the surface moisture to evaporate.
  3. Transfer the potatoes to a large mixing bowl. Add the olive oil, garlic powder, onion powder, smoked paprika, rosemary, and black pepper.
  4. Shake the bowl vigorously until the potatoes look slightly 'beat up' and are thoroughly coated in a thick, starchy paste.
  5. Spread the potatoes onto a preheated heavy-duty baking sheet in a single layer, ensuring no two potatoes are touching.
  6. Roast at 400°F (200°C) for 20 minutes. Flip with a metal spatula and roast for another 15 minutes until they are golden brown and crispy. Season with sea salt before serving.