Process
Turn the oven on to 425°F. After peeling, chop the potatoes into uniform 2-inch pieces.
After giving the potatoes a good rinse, put them in a big pot with barely any water in it. Bring the water to a boil and add salt.
After reaching a boil, reduce the heat to a simmer and cook the potatoes for 7 to 8 minutes, or until they are partially cooked.
Shake well to even out the edges after draining in a colander. The potatoes will appear light-colored.
Using a pair of tongs, coat each potato with oil on a deep baking sheet or roasting dish that is safe to use in the oven.
The potatoes should be roasted for 30 to 35 minutes, turning them once or twice in the final 15 minutes, until they are crispy and golden brown.
After taking the pan out of the oven, add the scallions. Toss momentarily to allow the pan's heat to slightly wilt them.
After removing everything, scatter the flaky sea salt on top. Savor it hot!
Ingredients
- 4-6 potatoes, Yukon Gold or similar, are preferred
- 1/4 cup neutral oil high heat, such as grapeseed or safflower oil
- 1 bunch green onions, sliced
- flaky sea salt
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