Baby yellow potatoes boiled in alkaline water, roughed up in oil, and roasted on a hot sheet pan until deeply golden outside and creamy inside.
Begin checking the potatoes at 20 minutes; most batches finish in 20 to 25 minutes. Boil until a fork pierces a piece easily but the pieces still hold their shape. Overboiled potatoes fall apart.
Let the drained potatoes steam dry for several minutes; surface moisture prevents crisping. Toss firmly enough that softened corners crumble slightly. That rough starchy coating becomes the crust.
Ingredients
Scale
Measurement units
- 2 lb baby yellow potatoes
- 2 qt water (for boiling)
- 1 tbsp kosher salt (for the boiling water)
- ½ tsp baking soda (roughens the potato surface so it crisps)
- 3 tbsp olive oil or avocado oil
- finishing salt (to taste; kosher or flaky)
- black pepper (to taste)
- 1 tbsp unsalted butter (optional, for finishing)
- fresh parsley (optional, for finishing)
- fresh chives (optional, for finishing)
Ingredients
Scale
Measurement units
- 2 lb baby yellow potatoes
- 2 qt water (for boiling)
- 1 tbsp kosher salt (for the boiling water)
- ½ tsp baking soda (roughens the potato surface so it crisps)
- 3 tbsp olive oil or avocado oil
- finishing salt (to taste; kosher or flaky)
- black pepper (to taste)
- 1 tbsp unsalted butter (optional, for finishing)
- fresh parsley (optional, for finishing)
- fresh chives (optional, for finishing)
Instructions
Preheat the oven and sheet pan
Place a sturdy metal sheet pan in the oven and preheat the oven to 450°F.
Equipment: heavy metal sheet pan
Cut the potatoes
Cut baby yellow potatoes (2 lb) into rough, triangular, bite-sized pieces.
Keep the pieces reasonably similar in size so they cook evenly.
Equipment: sharp knife
Boil in alkaline water
Bring water (2 qt) to a boil with kosher salt (1 tbsp) and baking soda (½ tsp).
Add the baby yellow potatoes and boil until a fork pierces them easily but they are not falling apart.
Equipment: large pot
Drain and steam dry
Drain the baby yellow potatoes in a colander without shaking them aggressively.
Let the potatoes sit so excess moisture steams away.
Equipment: colander
Oil and rough up the potatoes
Transfer the baby yellow potatoes to a large mixing bowl and drizzle with olive oil or avocado oil (3 tbsp).
Toss carefully but firmly until the softened exteriors develop a creamy, starchy coating and some corners crumble slightly.
Equipment: large mixing bowl
Spread on the hot pan
Carefully remove the hot sheet pan and spread the baby yellow potatoes across it in a single uncrowded layer.
Season with black pepper and finishing salt.
Equipment: heavy metal sheet pan
Roast until golden
Roast until deeply golden and crisp, turning once if needed to color multiple sides.
Taste and finish
Taste one potato right away and adjust the seasoning.
Finish with unsalted butter (1 tbsp), fresh parsley, and fresh chives if desired.
Tomorrow's Meal
Crispy Potato Breakfast Hash
Leftover roasted potatoes re-crisped in a hot skillet with onion and topped with a fried egg.
You'll need to pick up:
Eggs1 small onion1 tbsp oil or butter for the pan
Quick overview:
- 1.Dice the onion and cut any large leftover potatoes in half
- 2.Heat 1 tbsp oil or butter in a skillet over medium-high heat
- 3.Cook the onion 3 minutes until softened
- 4.Add the potatoes in a single layer and cook without stirring for 5 minutes until crisp and hot all the way through
- 5.Push the hash aside, fry an egg for each person in the same skillet, and serve on top
Before you cook
Cook notes
- • Begin checking the potatoes at 20 minutes; most batches finish in 20 to 25 minutes.
- • Boil until a fork pierces a piece easily but the pieces still hold their shape. Overboiled potatoes fall apart.
- • Let the drained potatoes steam dry for several minutes; surface moisture prevents crisping.
- • Toss firmly enough that softened corners crumble slightly. That rough starchy coating becomes the crust.
- • Do not crowd the pan. Use two pans if the potatoes will not fit in a single layer.
- • Best eaten right away; the crust softens as the potatoes sit.
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