Best Crispy Roasted Potatoes

The first time I had potatoes cooked like this, I thought they were dusted in parmesan chunks. When I asked the cook how he got the potatoes so crisp without burning the cheese he said there wasn’t any cheese OR oil.

I was floored! So naturally, I had to get the recipe to share with you!

1. Use gold, red, or russet potatoes.
2. Cut into bite-sized chunks.
3. Place them into a saucer/pot with enough water to cover. (we added more than what you see above)
4. Add about a tablespoon of baking soda to the water. Cover with a lid.
5. Bring to a light boil. The water will foam due to the baking soda.
6. About 15-20 minutes later, pierce the potatoes with a fork. The potatoes should be soft on the outsides but still hard in the middle. If they are soft all around, you cooked them too much. If they are still hard, cook a little longer.
7. Drain the remaining water using the lid. Keep the lid on as you shake the pot. This will give the potatoes some texture.
8. Season with salt and pepper.
9. Arrange the potatoes evenly along a parchment paper lined baking sheet. Bake at 350 degrees with convection for 30-40 minutes or until potatoes are lightly browned and crisp!

Warning: We had some left over so we refrigerated them but the next day, some bits of potatoes were green. It has something to do with the baking soda. This doesn’t mean they went bad but if the color turns you off than this recipe is not great for meal prep.

If you try this recipe be sure to take a pic and tag me on Instagram @funsized.nutrition!

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