Roasted Fingerling Potatoes

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Ingredients

1. 2 lbs fingerling potatoes, halved lengthwise
2. 1/2 c salt
3. 1/2 t baking soda
4. 2 T olive oil
5. 1/4 t pepper

Instructions

1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500°F.
2. Bring 8 cups water to boil in large saucepan.
3. Add potatoes, salt, and baking soda; return to simmer; and cook until potatoes are tender but centers offer slight resistance when pierced with paring knife, 7 to 10 minutes.
4. Drain potatoes in colander and shake vigorously to roughen edges.
5. Transfer potatoes to large platter lined with kitchen towel and arrange cut side up.
6. Let sit until no longer steaming and surface is tacky, about 5 minutes.
7. Move potatoes to large bowl and toss with 1 T oil and pepper.
8. Working quickly, remove baking sheet from oven and drizzle remaining 1 T oil over surface.
9. Arrange potatoes on baking sheet, cut side down, in even layer.
10. Bake until cut sides are crisp and skins spotty brown, 20 to 25 minutes, rotating baking sheet halfway through cooking.
11. Flip potatoes cut side up and let cool on sheet for 5 minutes.
12. Serve.

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