Starch-Textured Roasted Baby Golds

Ingredients

• 2 lbs baby gold potatoes, halved
• 3 tbsp high-heat oil (grapeseed or avocado oil)
• 3 tbsp Salted Perfection Santa Maria Select Blend
• 2 tbsp fresh Italian parsley, finely chopped

Instructions

1. Preheat your oven to 425°F (218°C). We need this high temperature to ensure the exterior dehydrates and browns before the interior starch granules break down into mush.
2. Place the halved potatoes in a large pot of cold, salted water. Bring to a boil and simmer for about 8 to 10 minutes. You are looking for the 'par-boiled' stage where the outside is tender enough to be marked by a fork, but the core remains firm.
3. Drain the potatoes thoroughly and let them sit in the colander for 2 minutes. This 'steam-dry' phase is critical; any residual surface water will create steam in the oven, preventing the oil from reaching the 300°F+ temperatures required for browning.
4. Place the lid on the pot and shake the potatoes vigorously for 10 seconds. This physical agitation creates a fuzzy, starchy coating on the surface of each potato which will eventually become your crispy crust.
5. Drizzle the potatoes with the oil and sprinkle in 2 tablespoons of the Salted Perfection Santa Maria Select Blend. Toss until every crevice of that starchy slurry is coated in oil and seasoning.
6. Spread the potatoes onto a preheated baking sheet, cut-side down. The direct contact with the hot metal facilitates conductive heat transfer, which browns the flat surface more efficiently than the circulating air alone.
7. Bake for 25 to 30 minutes, flipping once halfway through, until the exteriors are deep golden brown and resonate with a hollow 'thwack' when tapped.
8. Remove from the oven and immediately toss with the remaining 1 tablespoon of Salted Perfection Santa Maria Select Blend and the fresh parsley while the surface oil is still active. DUNZO!