✅ The trick is to salt you water and also add some sodium bicarbonate (ie baking soda) to your boiling water. Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch.
✅Use Yukon GOLD potato, as they are best for this method of par cooking/roasting in the oven, and cut them into LARGE pieces for contrast of creamy insides and crispy crackling outside. My rule is generally 2-3 inch size (generally cut once horizontally, larger ones a few more times).
✅ Find the original recipe here: https://www.seriouseats.com/recipes/2016/12/the-best-roast-potatoes-ever-recipe.html
1/2 teaspoon (4g) baking soda
4 pounds Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size
5 tablespoons (75ml) shallot oil
Freshly ground black pepper
Adjust oven rack to center position and preheat oven to 450°F
Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
Transfer potatoes to a large bowl coat and season with more salt and pepper and shallot oil
I paired this potato with a @butcher_box NY STRIP, crispy shallots, micro green and cherry tomato and a fried egg