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Crispy Potatoes in Three Acts of Salt

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Ingredients Method Notes

Ingredients
  

  • 2 lb small or medium potatoes Yukon Gold or red, cut in 1 1/2-inch chunks
  • Kosher salt for the pot and the pan
  • 3 Tbsp olive oil or other high-heat fat
  • 1/2 tsp black pepper
  • Flaky finishing salt
  • Optional: rosemary or thyme lemon zest to finish

Method
 

  1. Act 1. Potatoes in a pot, cold water by an inch, salt generously ("taste seasoned, like a broth you'd happily sip"). Boil, then simmer until outsides tender and edges fuzzy, 10–12 minutes.
  2. Drain, steam dry 2 minutes; shake colander roughly (roughed-up starchy edges = crunch).
  3. Act 2. Hot oil in skillet or sheet pan in 450°F oven; potatoes in one layer, modest pinch of kosher salt + pepper; roast/pan-crisp, undisturbed first 15 minutes, turn once, deeply golden, 25–30 minutes total.
  4. Act 3. Off heat, shower with flaky salt while hot and glistening; herbs/lemon zest if using.

Notes

Try the control experiment: boil one extra chunk in plain water alongside the salted pot. Taste it next to an Act 1 potato — same potato, different planet.