American·Side Dish
Baking Soda-Roasted Breakfast Potatoes
A game-changing method for achieving an exceptionally crispy, crusty exterior and creamy center by boiling potatoes in alkaline water before roasting them in a seasoned oil.
Prep
15m
Cook
75m
Total
90m
Serves
6
Method
- 01
Peel the potatoes and cut them into uniform bite-sized pieces (quarters for medium potatoes, eighths for large ones). Keep them submerged in cold water until ready to boil.
Watch · 0:43
- 02
Bring a large pot of water to a rolling boil. Add a generous amount of salt and the baking soda. Add the potatoes and maintain a steady simmer for 10 to 12 minutes, or until they are just barely tender but not falling apart.
Watch · 2:07
- 03
While the potatoes simmer, whisk together the olive oil, garlic powder, onion powder, smoked paprika, black pepper, and cayenne in a large mixing bowl to create a flavored oil.
Watch · 2:53
- 04
Drain the potatoes thoroughly and let them sit in the strainer for 30 seconds. Transfer them to the bowl with the flavored oil and toss vigorously with a spatula until evenly coated and the surfaces of the potatoes look mashed and 'furry'.
Watch · 3:52
- 05
Transfer the potatoes to a parchment-lined baking sheet, spreading them out evenly. Bake in a preheated 450°F (230°C) oven for 20 minutes. Remove, flip the potatoes, and bake for another 20 minutes. Flip once more and roast for a final 15-20 minutes until deeply golden and crispy.
Watch · 5:12
- 06
Optional: While potatoes finish roasting, sauté diced onions and bell peppers in a pan with olive oil until softened and browned. Stir in green onions at the end. Serve the hot potatoes topped with the pepper mixture and fresh chives.
Watch · 5:47
From Chef John
“I'm using smoked paprika because as I like to say it is the bacon of spices.”
“We want to toss these until the surface of the potato starts to look a little bit furry.”
“There is no crispy roasted breakfast potato that is not better dipped in an egg yolk.”