4 lbs russet potatoes, peeled and diced
1/2 teaspoon baking soda
2 tablespoons olive oil
1 tablespoon plus 2 teaspoons kosher salt
1/2 teaspoon pepper
Heat oven to 450. Spray a baking sheet with cooking spray.
Place potatoes in a saucepan and cover with water. Bring to a boil. Stir in 1 tablespoon kosher salt and the baking soda. Boil 10-15 minutes until tender. Drain.
In a large bowl, add olive oil, remaining 2 teaspoons kosher salt, and pepper. Add potatoes and toss to coat. Toss vigorously so that the potatoes develop a thick layer of mashed potato like paste on the outside. Spread on a rimmed baking sheet.
Bake for 20 minutes, then flip the potatoes and bake 20 minutes more until crispy and browned all over. Serve.
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