Roasted Potatoes


  • 2 12 lbs russet or yukon gold potatoes
  • 2-3 tbsp kosher salt
  • 12 tsp baking soda

Flavor Idea 1

  • ~3 tbsp olive oil
  • fresh rosemary
  • 3–5 cloves garlic
  • fresh parsley

Flavor Idea 2

  • ~3 tbsp olive oil
  • ~1 tsp NM chile powder
  • ~12 tsp paprika
  • 14 tsp garlic powder
  • 14 tsp onion powder
  • black pepper
  • cayenne



  • Preheat the oven to 450°F
  • Set a large pot over high heat with a generous amount of salt and 12 tsp of baking soda
  • Peel the potatoes and cut into quarters


  • When the water is boiling, use a spider to transfer the potatoes into the water
  • Boil until just tender and the outside is starting to break down a bit (10–15 mins)
  • While waiting for the potatoes to cook
    • Peel and mince the garlic and chop the rosemary
    • In a small pan, heat the olive oil with the garlic and rosemary until the garlic starts to brown
    • Filter out the oil into a large mixing bowl and keep the aromatics for later
  • When done, use the spider to transfer the potatoes into the mixing bowl
  • Add salt and toss potatoes until a coating of mashed potatoes forms on the outside
  • Transfer potatoes into a parchement paper lined baking sheet


  • Roast for 20 minutes, then flip potatoes
  • Roast for another 20 minutes, flip again
  • Keep roasting another 20 minutes or until they’re done
  • Toss with the reserved aromatics and any other spices you like