Ingredients
- 3 1/2 pounds russet potatoes, peeled and cut into 3/4-inch dice
- 1/2 teaspoon baking soda
- 3 tablespoons unsalted butter, cut into 12 pieces
- 1 1/2 teaspoons Kosher salt
- 1/4 teaspoon paprika
- Pinch cayenne pepper
- 2 tablespoons vegetable oil (or melted bacon grease)
- optional: 3 tablespoons minced fresh chives
Preparation
Step 1
1. Line a rimmed baking sheet with foil. Place baking sheet on the middle or lower position of the oven. Heat the oven to 500 degrees F.
2. Bring 10 cups water to a boil in a large pot over high heat. Add potatoes and baking soda. Return to boil and cook for 1 minute. Drain potatoes. Return potatoes to the pot and place over low heat. Cook, shaking the pot occasionally, until any surface moisture has evaporated, about 2 minutes. Remove from heat. Add butter, 1 1/2 teaspoons salt, paprika, and cayenne pepper. Mix with a rubber spatula until potatoes are coated with a thick starchy paste, about 30 seconds.
3. Remove the preheated baking sheet from the oven and drizzle with 2 tablespoons oil. Transfer potatoes to the baking sheet and spread into an even layer. Roast for 15 minutes.
4. Remove baking sheet from the oven. Using a spatula, scrape and turn the potatoes. Roast for another 15 minutes.
5. Scrape and turn again. Continue to roast until the potatoes are well-browned, 5 to 10 minutes longer. Stir in the chives, if using, and season with salt and pepper to taste.