This is less a recipe and more a lesson. Boil, rough, roast. Texture is the goal, and crispness is the reward.
Ingredients
- 2 lb russet or Yukon Gold potatoes
- Kosher salt
- 3 tbsp olive oil
Instructions
- Heat oven to 425°F.
- Cut potatoes into large chunks.
- Boil in well-salted water until just tender.
- Drain and rough them up in the pot.
- Toss with olive oil and salt.
- Roast 40–45 minutes, flipping once, until deeply crisp.
Josh's Note: Texture is a choice.