Roast Potatoes

Ingredients

• 3 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
• 10 cups water
• 2 1/2 teaspoons fine sea salt, divided
• 1/4 cup olive oil
• 1/2 teaspoon black pepper
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon baking soda (about 2 grams), for the boiling water

Method

1. 1

   Step 1. Allow about 1 hour 35 minutes: 15 minutes preparation, 75 minutes cooking and 5 minutes steam-drying. Use a 6-quart pot, colander, large bowl, metal spatula and two 13-by-18-inch bare metal rimmed sheet pans. Heat the oven to 450°F with racks in the upper and lower thirds; both pans need airflow.

2. 2

   Step 2. Bring the measured water to a boil with 2 teaspoons salt and the baking soda. Add the potatoes carefully, return to a simmer and cook for 10–12 minutes, until a knife enters with only slight resistance and the outside edges are soft. Keep the pieces intact, but do not stop while their centers are hard.

3. 3

   Step 3. Drain thoroughly and let the potatoes steam-dry for 5 minutes. Transfer to the bowl with the oil and remaining 1/2 teaspoon salt. Toss firmly a few times until the surfaces develop a rough, starchy coating while the centers remain in chunks.

4. 4

   Step 4. Divide between the sheet pans, scraping all the oily potato coating onto them. Spread in one layer with gaps and broad sides touching the metal. Roast undisturbed for 20 minutes so a crust can form before turning.

5. 5

   Step 5. Release the potatoes with the metal spatula, turn and swap the pan positions. Continue roasting for 20–35 minutes, turning again if needed, until richly golden, crisp and completely tender inside. Toss with the pepper and rosemary during the final 5 minutes so the herbs do not scorch. Serve immediately in six portions.

6. 6

   Step 6. Refrigerate leftovers promptly in shallow containers, within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days; reheat to 165°F.