Ingredients
- Kosher salt
- 1/2 teaspoon (4g) baking soda
- 3 pounds russet potatoes, peeled and cut.
- 5 tablespoons olive oil
- ground black pepper
Let's do it!
Preheat oven to 450°F/230°C
Heat 2L water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt, baking soda, and potatoes and stir. cook about 8 minutes after returning to a boil.
When potatoes are cooked, drain and let them rest for about 1 minute Transfer to bowl with oil, black pepper, and salt and toss to coat.
Transfer potatoes to a large baking sheet and separate them, insert to preheated oven cook for 25 minutes. Using a thin spatula turn upside down the potatoes. Continue roasting until potatoes are deep brown and crispy all over.
Transfer potatoes to a large bowl and serve immediately.
