Target: 6 × 4 inches · landscape

Extra-Crispy Garlic-Herb Potatoes

65 min · 4 servings

Ingredients

□ 2 lb Yukon Gold potatoes, cut into 1 1/2-inch chunks

□ 1 tbsp kosher salt, plus more to taste

□ 1/2 tsp baking soda

□ 1/4 cup avocado oil

□ 4 garlic cloves, finely grated

□ 2 tbsp chopped fresh rosemary

□ 2 tbsp chopped fresh parsley

□ 1/2 cup finely grated Parmesan cheese

□ 1 tsp finely grated lemon zest

□ 1/2 tsp freshly ground black pepper

1. Heat a sheet pan in a 450 F oven. Boil Yukon Gold chunks with salt and baking soda until edge-tender.

2. Drain, steam-dry, and shake potatoes until craggy. Toss with avocado oil and pepper; hold garlic and herbs.

3. Roast in one layer 25 minutes, turn, then roast 15 minutes more until deeply browned and fluffy within.

4. Briefly bloom garlic and rosemary in hot pan oil. Toss with potatoes, parsley, Parmesan, and lemon zest; serve at once.

Cook’s note: Baking soda roughens the potato surface, creating more crunchy ridges in the oven.