Ingredients:

  • 3 lbs Russet potatoes, cut into 1-inch chunks
  • 1 tsp baking soda
  • 4 tbsp extra virgin olive oil
  • 1 tsp fine sea salt
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika

Instructions:

  1. Scrub 3 lbs of Russet potatoes under cold water. Cut them into 1 inch chunks, keeping the sizes as uniform as possible. Note: Uniformity ensures they all finish cooking at the exact same time.
  2. Place the potato chunks into your large mixing bowl. Add 4 tbsp extra virgin olive oil, 1 tsp salt, 1 tsp garlic powder, 0.5 tsp smoked paprika, and 1 tsp baking soda.
  3. Toss the potatoes aggressively for 60 seconds. Use a heavy spoon or your hands to scruff the edges until a thick, grey ish starchy paste coats every piece. The potatoes should look messy and beaten up.
  4. Slide a large rimmed baking sheet into the oven while it preheats to 220°C (425°F). Note: A hot pan prevents the potatoes from sticking and starts the searing process immediately.
  5. Carefully spread the potatoes onto the preheated pan in a single layer. Ensure there is space between each piece.
  6. Roast for 20 minutes without touching them. Wait until the bottom crust is fully set and golden before attempting to flip.
  7. Flip the potatoes and continue roasting for another 25 to 30 minutes. Roast until they are deep mahogany and sound hollow when tapped with a spatula.
  8. Remove the pan from the oven. Immediately toss the hot potatoes with 1 tbsp finely minced fresh rosemary. Listen for the sizzle as the herbs hit the residual oil.
  9. Serve immediately while the exterior is at its peak shatter state.