NutritionSortLoading...
Loading...

3 lb russet potatoes, peeled and cut into 1½"-2" chunks

½ tsp baking soda

2 Tbsp kosher salt, or 1 Tbsp table salt

3 Tbsp unsalted butter, melted

2 oz finely grated Parmesan (about 1 c)

Kosher salt and freshly ground black pepper

Select allAdd

1. Adjust oven rack to center position and heat to 425°F/220°C, or 400°F/205°C if using convection. (Convection is recommended, if available.) (Potatoes may also be cooked in an air fryer.)

2. Combine potato chunks, 2 qt water, baking soda, and salt in a large saucepan. Bring to a boil, and cook until you can poke a knife into a larger chunk of potato without any resistance, about 10 minutes after the water comes to a boil.

3. Drain potatoes in a colander. Line a 13"x18" rimmed aluminum baking sheet with parchment paper.

4. Transfer potatoes to a large bowl. Toss, to allow steam to escape and potatoes to dry and to rough up surfaces of potato pieces and give them a mashed potato-like surface.

5. Add melted butter and Parmesan. Season lightly with salt and pepper. Toss and fold with a rubber spatula until Parmesan, butter and starch form a slurry over the surface of the potatoes, about 30 seconds.

6. Transfer potatoes to the prepared baking sheet and spread out so they are mostly separated from one another. (MAKE AHEAD: At this point, they can be allowed to cool, then transferred to a sealed container and stored in the refrigerator until ready to roast.)

7. Transfer baking sheet to oven and roast potatoes until pale golden brown and sizzling on the bottom, about 20 minutes. Flip potatoes using a thin metal spatula and continue roasting until crisp and blond-gold on most sides, about 15-20 minutes longer. (Check frequently toward the end, and don't allow the potatoes to cook beyond a deep gold, or they will turn bitter.)

8. Remove potatoes from oven and allow to cool for 5 minutes on the pan before transferring to a serving platter.

Tags: air fryer, dinner, egg-free, eggless, gluten-free, nut-free, potato, side, veg, vegetarian