Spoiler
Ingredients
3 small Russet Potatoes
2 Tablespoon Kosher Salt
1/2 teaspoon baking soda
5 Tablespoons Olive Oil
3 Cloves minced garlic (minimum)
1 Sprig chopped rosemary/ 2 teaspoon dried rosemary (or to taste)
Black pepper (to taste)
1. Preheat oven to 450F/200C
2. Chop each potato into 6 pieces
3. Bring large pot of water to a boil. Add salt and baking soda to the water then add the potatoes (remove some water if you didn't leave enough headspace).
4. Bring pot back to boil after adding potatoes, lower heat to a simmer and cook until you can stick a knife into the potato slices without any resistance (about 15 or 20 minutes)
5. While potatoes cook, add olive oil, garlic, and black pepper to a small saucepan and place over medium heat. The garlic will take on a light brown color, though this may be hard to see. When the garlic becomes fragrant you're usually good (about 5 minutes). Remove pan from heat and use a metal strainer to separate oil from the garlic and rosemary. Set oil, cooked garlic and rosemary aside.
6. Once potatoes are cooked, strain them in a colander and let them sit for a few minutes to allow the excess moisture to evaporate off. Add potatoes and oil you set aside into a large bowl and toss them. The potato chunks should form a mashed potato-y paste on their outsides. Now is the time to try them to see if you want to add more salt.
7. Place potatoes onto a greased baking sheet and spread them out a bit so they don't touch much. Let bake in the oven for 20 mins, then take them out, flip them and put them back in . Flip every 15 minutes or so until they're as brown as you want them to be.
8. Add the garlic and rosemary you saved back into the potatoes.
9. Eat.
3 small Russet Potatoes
2 Tablespoon Kosher Salt
1/2 teaspoon baking soda
5 Tablespoons Olive Oil
3 Cloves minced garlic (minimum)
1 Sprig chopped rosemary/ 2 teaspoon dried rosemary (or to taste)
Black pepper (to taste)
1. Preheat oven to 450F/200C
2. Chop each potato into 6 pieces
3. Bring large pot of water to a boil. Add salt and baking soda to the water then add the potatoes (remove some water if you didn't leave enough headspace).
4. Bring pot back to boil after adding potatoes, lower heat to a simmer and cook until you can stick a knife into the potato slices without any resistance (about 15 or 20 minutes)
5. While potatoes cook, add olive oil, garlic, and black pepper to a small saucepan and place over medium heat. The garlic will take on a light brown color, though this may be hard to see. When the garlic becomes fragrant you're usually good (about 5 minutes). Remove pan from heat and use a metal strainer to separate oil from the garlic and rosemary. Set oil, cooked garlic and rosemary aside.
6. Once potatoes are cooked, strain them in a colander and let them sit for a few minutes to allow the excess moisture to evaporate off. Add potatoes and oil you set aside into a large bowl and toss them. The potato chunks should form a mashed potato-y paste on their outsides. Now is the time to try them to see if you want to add more salt.
7. Place potatoes onto a greased baking sheet and spread them out a bit so they don't touch much. Let bake in the oven for 20 mins, then take them out, flip them and put them back in . Flip every 15 minutes or so until they're as brown as you want them to be.
8. Add the garlic and rosemary you saved back into the potatoes.
9. Eat.
Spoiler
