Ingredients:

  • 2.5 lbs Yukon Gold or Russet potatoes, peeled and cut into 2-inch chunks
  • 2 quarts water
  • 1 tbsp Kosher salt
  • 0.5 tsp baking soda
  • 0.25 cup extra virgin olive oil
  • 0.75 cup Parmigiano-Reggiano, finely grated
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp fresh rosemary, chopped
  • 0.5 tsp cracked black pepper
  • 0.5 tsp smoked paprika

Instructions:

  1. Bring 2 quarts of water, 1 tbsp Kosher salt, and 0.5 tsp baking soda to a boil in a large pot. Add potato chunks and cook for 10 minutes until the outside is tender but the center still has a firm bite.
  2. Drain potatoes into a colander and let steam escape for 2 minutes to dry the surface. Return to the pot, cover with a lid, and shake vigorously to 'scuff' the edges, creating a starchy surface layer.
  3. While potatoes are hot, drizzle with 0.25 cup olive oil and toss to coat thoroughly.
  4. In a small bowl, whisk together the grated parmesan, garlic powder, onion powder, rosemary, pepper, and smoked paprika. Sprinkle over the oily potatoes and toss until a thick, pasty coating forms.
  5. Spread potatoes onto a heavy-duty rimmed baking sheet. Roast at 400°F (200°C) for 35 minutes, turning occasionally with a metal spatula until the parmesan crust is mahogany-colored and crispy.