Ingredients
r
3 lb russet potatoes
c
1 ½ tsp cornstarch
s
1 tsp salt
o
½ tsp onion powder
g
½ tsp garlic powder
g
½ tsp granulated sugar
p
½ tsp paprika
f
½ tsp finely ground black pepper
c
¼ c canola oil (enough to coat the bottom of your baking sheet)
c
64 oz chicken broth
b
¼ tsp baking soda
b
3 tbsp butter
g
1 - 2 tbsp garlic, chopped
r
1 tbsp rosemary, chopped
t
1 tbsp thyme, chopped
f
flaky salt to finish
Directions
1
Peel and quarter the potatoes; set aside.
r
3 lb russet potatoes
2
In a small bowl, whisk together the cornstarch, salt, onion powder, garlic powder, sugar, paprika, and black pepper. Set aside.
c
1 ½ tsp cornstarch
s
1 tsp salt
o
½ tsp onion powder
g
½ tsp garlic powder
g
½ tsp granulated sugar
p
½ tsp paprika
f
½ tsp finely ground black pepper
3
Preheat the oven to 450°F.
4
Add the canola oil to a large rimmed baking sheet, ensuring the bottom is evenly coated.
c
¼ c canola oil (enough to coat the bottom of your baking sheet)
5
Place the baking sheet in the oven to heat (while the potatoes cook in the broth - see next step).
6
In a large pot, combine the chicken broth and baking soda.
c
64 oz chicken broth
b
¼ tsp baking soda
7
Gently add the potatoes and bring to a boil. Cook for 10–15 minutes or until the potatoes are just tender when pierced with a knife. Drain thoroughly and allow the potatoes to steam dry and cool for 5 minutes.
8
Transfer the potatoes to a large bowl with a lid. Cover and shake vigorously until the exterior of each potato becomes rough and textured.
9
Sprinkle the seasoning mixture over the potatoes and gently toss until evenly coated.
10
Carefully remove the hot baking sheet from the oven. Add the potatoes to the hot oil, taking care to avoid splattering. Roll the potatoes in the oil so all sides are evenly coated, then spread them into a single layer.
11
Roast for 30 minutes, then flip each potato using a metal spatula to promote even browning. Return to the oven and continue roasting for 20–25 minutes, or until deeply golden and crisp. Flip once more, then add the butter, garlic, and herbs. Gently toss to coat and roast for an additional 10–15 minutes, until fragrant and fully crisped (total cook time is approximately 1 hour to 1 hour and 10 minutes, with two flips - cooking times may vary slightly depending on the variety and size of the potatoes).
b
3 tbsp butter
g
1 - 2 tbsp garlic, chopped
r
1 tbsp rosemary, chopped
t
1 tbsp thyme, chopped
12
Finish with flaky salt and serve immediately.
f
flaky salt to finish
