Categories: Vegetable

Ingredients

• 2 pounds fingerling potatoes, halved lenghtwise
• 1/2 cup salt
• 1/2 cup baking soda
• 2 tablespoons olive oil
• 1/4 teaspoon pepper

Directions

1. Adjust oven rack to lowest position, place rimmed baking sheet on rack and heat over to 500 degrees. Bring 8 cups of water to boil in large saucepan. Add potatoes, salt and baking soda; return to simmer and cook until potatoes are tender but centers offer slight resistance when pierced with paring knife, 7-9 minutes. Drain potatoes in colander and shake vigorously to roughen edges. Transfer potatoe to large platter lined with kitchen towel and arrance cut side up. Let sit until no longer steaming and surface is tacky, 5 minutes.

2. Move potatoes to large bowl and toss with 1 tablespoon oil and pepper. Working quickly, remove baking sheet from oven and drizzle remaining 1 tablespoon oil over surface. Arrange potatoes on baking sheet, cut side down, in even layer. Bake until cut sides are crisp and skins spotty brown., 20-25 minutes, roating baking sheet halfway through cooking. Flip potatoes cut side up and let cool on sheet for 5 minutes. Serve

Email to a friend | Print this recipe | Back