Crunchy Roasted Potatoes

Time: 45 minutes

Skill level: Intermediate

Ingredients

• 5 large russet potatoes, peeled and cut into 1.5" chunks
• 1.5 tsp. Baking Soda
• 1/4 cup Fat Gold Blue
• 1 tsp. Burlap & Barrel Silk Chili Flake
• 1 Tbsp. Burlap & Barrel Wild Ramps (Out of stock, but I love them)
• 1 tsp. Burlap & Barrel Purple Stripe Garlic
• Salt, pepper, and MSG to taste

Equipment

• Oven
• Large pot
• Sheet tray
  
• Colander
• Large bowl

Instructions

1. Bring a pot of water to a boil. Salt the water, then add your baking soda and potatoes to the water. Cook until they are mostly tender, with a bit of texture in the middle. Around 10 minutes.
2. Drain the water and allow the water to steam off for a few minutes to dry the outsides of the potatoes.
3. Preheat your oven to 450°F.
4. Add your potatoes to a large bowl, then coat in olive oil and seasonings. Toss with a spatula so that the outsides of the potatoes start to form a mushy texture on the outside. You want it to look like the potatoes are covered in a layer of mashed potatoes. 
5. Add the potatoes to a sheet tray, then spread them out so they have space on all the sides then place them in the oven. Cook them for 15 minutes and then toss the potatoes to crisp the other side. Cook for another 10-15 minutes so all sides are crispy. 
6. Serve hot and enjoy!