Ingredients:

  • 2 lbs Yukon Gold potatoes, cubed into 1-inch pieces
  • 1 tsp baking soda
  • 1 tbsp kosher salt
  • 4 cloves garlic, finely minced
  • 2 tbsp fresh rosemary and thyme, finely chopped
  • 1 tsp smoked paprika
  • 3 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter

Instructions:

  1. Bring a large pot of water to a boil. Add 1 tbsp kosher salt and 1 tsp baking soda.
  2. Add 2 lbs Yukon Gold potatoes (1 inch cubes) to the water.
  3. Simmer for 10 minutes until a knife slides easily into a cube but it doesn't fall apart.
  4. Drain the potatoes in a colander and let them sit for 2 minutes to allow excess steam to evaporate.
  5. Transfer potatoes back to the dry pot. Shake the pot vigorously for 10 seconds until the edges look fuzzy and mashed.
  6. Heat 3 tbsp olive oil and 1 tbsp butter in a large skillet or preheat a baking sheet in a 425°F (220°C) oven.
  7. Toss potatoes with 1 tsp smoked paprika and the fat. Spread in a single layer.
  8. Cook for 20-25 minutes, tossing occasionally, until the exterior is deep golden and makes a hollow sound when tapped.
  9. Add 4 cloves minced garlic and 2 tbsp herbs in the final 2 minutes.
  10. Season with a final pinch of salt and serve immediately while the crunch is at its peak.