Extra crispy on the outside with soft creamy centers, these potatoes are sure to get rave reviews. The trick is to use baking soda while cooking, explained in detail below.  Serve with this Secret Dipping Sauce that’s a takeoff on a popular restaurant chain sauce.

Servings: 6

Ingredients:

For Secret Dipping Sauce:

• 3/4 cup mayonnaise
• 3 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• Freshly ground black pepper

For Potatoes:

• 1 tablespoons salt
• 1/2 teaspoon (4 g) baking soda
• 3 pounds medium size Russet or Yukon Gold potatoes, rinsed, peeled and cut in half. If they are large, cut them into 2-inches pieces.
• 1/4 cup extra-virgin olive oil
• 2 medium cloves garlic, minced
• Fresh dill rinsed, dried with stems removed, chopped
• Salt and freshly ground pepper to taste

Directions:

For the Secret Dipping Sauce

• In a medium bowl, stir the mayonnaise, ketchup, Worcestershire sauce, garlic powder, salt, sugar and pepper to combine.  Cover with plastic wrap and refrigerate until ready to serve.

For the Potatoes:

1. Preheat oven to 450°F.  Bring 2 quarts of water to boil in a large pot over high heat. Stir in salt and baking soda.  Add potatoes.  Return to a boil.   Reduce to a simmer and cover.  Cook for about 10 minutes until a knife meets with a little resistance.  
2. Meanwhile, combine the olive oil and minced garlic in a small microwaveable bowl.  Cover and microwave for 1 minute to soften garlic. Remove and let steep for 10 minutes.  Strain garlic infused oil through a fine-mesh strainer into a large bowl. Discard cooked garlic. Set garlic infused olive oil aside.
3. When the potatoes have partially cooked for 10 minutes, drain and let them rest in the pot for 30 seconds to allow excess moisture to evaporate. Transfer the potatoes to a large bowl with garlic infused olive oil and toss to coat, shaking the bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.  
4. Transfer the potatoes to a rimmed baking sheet, spreading them out to separate.  Roast for 20 minutes. Shake the pan and turn the potatoes. Continue roasting until the potatoes are browned and crisp all over, about 20 minutes more.
5. When the potatoes are done, transfer them to a large serving bowl.  Season with salt and pepper to taste and sprinkle with fresh dill.   Serve with the Secret Dipping Sauce.

Tips:

• Russet and Yukon Gold potatoes work the best in the recipe. Russets get the crispiest and roast to a pale golden brown and Yukon Golds roast a little darker due to lower starch and higher sugar with creamy insides.
• Baking soda produces alkaline water that helps the exterior of the potatoes break down more, creating a starchy slurry that produces an extra-crispy exterior.
• Important: To get the extra crispy texture, it’s critical to shake the potatoes until a thick layer of mashed potato-like paste is built up on the chunks.
• Note: The potatoes are vegan and vegetarian, but the Secret Dipping Sauce is not due to the mayonnaise.