Crispy Potatoes

Prep Time: 10

Cook Time: 55

Total Time: 1 5

Servings:

Crispy on the outside, fluffy on the inside — these golden potatoes are the perfect, irresistible side dish!

1 ½ lbs russet potatoes, peeled, cut into quarters or halves, 2 inch pieces, if they are small then don’t cut
1 Tbsp baking soda
¼ cup olive oil
2 tsp kosher salt
2 rosemary sprigs

Preheat oven to 400 degrees.
In a pot of boiling water with baking soda, add potatoes and boil for 10 minutes. Drain, let them steam-dry for a minute, then give the colander a good shake to rough up the edges.
Add olive oil, salt and rosemary sprigs and toss together to evenly coat.
Place potatoes with the cut side facing down on a parchment-paper-lined baking tray.
Bake in oven for 45 minutes, turning potatoes over halfway through.

Depending on your oven, it can be anywhere from 45 minutes to 60 minutes.