Crispy Roasted Potatoes Oven (Print Version)

# Ingredients:

→ Main Ingredients

01 - 4 pounds Russet potatoes, peeled and quartered
02 - 2 tablespoons kosher salt
03 - 1 tablespoon baking soda
04 - 5 tablespoons olive oil
05 - 3-4 garlic cloves, minced
06 - Fresh parsley, chopped

# Instructions:

01 - Preheat the oven to 425 degrees Fahrenheit.
02 - Add potatoes to a large pot of water along with the kosher salt and baking soda and bring to a boil.
03 - Boil potatoes for about 10 minutes, ensuring they don't become too soft. Drain the water by placing the potatoes in a colander.
04 - Return the potatoes to the pot and shake or stir vigorously to fluff up the sides of the potatoes.
05 - Add the olive oil, minced garlic, and black pepper, and toss gently to combine.
06 - Spread the seasoned potatoes evenly on a baking sheet.
07 - Bake for 30 minutes, then flip the potatoes and bake for another 15-20 minutes or until crispy.
08 - Season with additional salt to taste, sprinkle freshly chopped parsley, and serve.

# Notes:

01 - For crispier results, avoid using parchment paper or a silicone mat; bake directly on the pan.
02 - Yukon Gold potatoes are a viable alternative to Russet potatoes.
03 - Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in an oven or air fryer for restored crispiness.

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