Sheet Pan Roasted Breakfast Potatoes

Ingredients

• 3 lb Yukon Gold potatoes
• 1 tbsp kosher salt, for the water
• 1/2 tsp baking soda
• 1/4 cup vegetable oil
• 1 1/2 tsp kosher salt
• 1 tsp coarsely ground black pepper
• 1 tsp sweet paprika
• 1 tsp garlic powder
• 1 tsp dried rosemary, crumbled

Before you cook

• Heat the oven to 450°F and slide a rimmed sheet pan onto the middle rack to preheat with it.
• Scrub the potatoes and cut them into 1 1/2-inch chunks.
• Bring 3 quarts water to a boil in a large pot with the tablespoon of salt and the baking soda.
• Add the potato chunks and boil 8 minutes, until the outer layer is soft enough to scratch with a fork but the centers are still firm.
• Drain the potatoes well and return them to the hot dry pot.
• Add the oil, salt, pepper, paprika, garlic powder and rosemary to the pot.
• Shake and stir the pot hard for 30 seconds, until the outsides of the potatoes rough up into a starchy paste that clings.

Steps

1. Pull the hot sheet pan from the oven and set it on a trivet.
2. Tip the potatoes onto the hot pan and spread them into a single layer, leaving space between the pieces.
3. Roast for 20 minutes.
4. Pull the pan out and turn the potatoes with a metal spatula, scraping under any that stick.
5. Roast 15 to 20 minutes more, until the surfaces are deep brown and audibly crisp when tapped.
6. Taste one and add more salt if needed.
7. Serve immediately from the pan.