Instructions

1. Pre-prep

   1. Start two quarts of water boiling.
   2. Start preheating the oven to 400F. Toaster ovens and air fryers need much less time, so those can put this step off until the potatoes are cooked.
   3. Cut potatoes into roughly 1-inch chunks. Peeling is optional.
   4. Keeping the cut potatoes in a water bath helps prevent oxidization if the cut potatoes sit uncooked for a while.

2. Parcooking

   1. Add potato chunks to boiling water and start the cooking process for roughly 10 minutes, until the potatoes have just become able to be pierced with a fork.
   2. If your oil is solid, start gently melting it in a separate pan on low, or whatever fat-melting method is available. Optionally, take the opportunity to infuse your oil with spices or herbs; for example: thyme, parsley, or oregano.

3. Releasing steam

   1. Once potatoes are parcooked, drain and and let sit in the colander and/or an open bowl to allow steam to escape.
   2. Start preheating your oven if you haven't already.

4. Tossing

   1. Once the oven is preheated and potatoes have at least released enough steam to have white splotches from the baking soda, toss potatoes in a bowl with oil, salt, and pepper. You should end up with mostly solid potato chunks are coated in an oily mash.
   2. Spread potatoes at least into a single layer on a sheet pan. Keeping as much space between each piece as possible will help with drying and crisping up the potatoes.

5. Roasting

   1. Put potatoes in a 400F oven for 20 minutes. It won't seem like much is happening until most of the water has escaped.
   2. After 20 minutes, take pan out and try to flip each chunk onto an unbrowned side. Return to oven for another 20 minutes. Repeat as many times as desired, cooking for around 40 minutes total, erring upward.