- 5 medium to large potatoes
- 1 tsp baking soda
- 1 tsp salt
- 1/4 oil or butter
- 1 tsp smoked paprika
- 1/2 tsp chipotle powder or chili flakes
- 1 tbsp garlic powder
- 1/2 tsp salt
Preheat oven to 450* and line a baking sheet with parchment paper.
Dice potatoes and boil them with baking soda and salt until cooked through (you want them to even be on the edge of overdone). Drain.
In the same pot you used to boil the potatoes, add the oil/butter, smoked paprika, chipotle, and garlic. Allow residual heat to melt the butter and then stir all to combine. Add potatoes back to the pot and toss to coat.
Spread into a mostly single and even layer on the baking sheet—don’t forget the starchy clumps in the pot! Those will crisp up.
Bake for 45-50 minutes, tossing every 15 minutes, until super crispyyyy.
Notes:
You can add diced bell peppers, fresh garlic (only in the last 10-15 minutes), or any other veggies to the sheet pan—just be mindful of the water content to prevent steaming.
Sichuan potatoes: toss boiled potatoes with salt and butter/oil and roast for 30 minutes (tossing after 15), then add 1 tsp ground Sichuan peppercorns, 1 tbsp cumin, 1 diced jalapeño, 1/2 cup sliced scallions, 1 tbsp minced garlic, and 1 tsp minced ginger; roast until crispy.