Crispy Rustic Potato Chunks

1. Preheat Oven and Prepare Potatoes

Begin by preheating your oven to 400 degrees Fahrenheit. Take your scrubbed russet potatoes and prick each one six times with a fork. Place the potatoes directly on a baking rack in the oven and bake them for about 1 hour and 20 minutes, or until a knife can be easily inserted into the center of each potato.

2. Cool the Potatoes

Once the potatoes are baked, let them cool completely. You can cool them at room temperature, but to speed things up, you may place them in the refrigerator for at least 3 hours or up to 2 days.

3. Break Potatoes into Chunks

When the potatoes are fully cooled, use your hands to break them into rough 1.5-inch chunks. Don't worry about uniformity; the irregular pieces will give your potatoes that desirable rustic texture.

4. Prepare for Frying

Prepare a rimmed baking sheet by lining it with a triple layer of paper towels. This will be used to drain the potatoes after frying.

5. Heat Oil and Fry Potatoes

Pour one quart of vegetable oil into a Dutch oven and set it over medium-high heat. Heat the oil to 375 degrees Fahrenheit. Carefully add the potato chunks to the hot oil. Increase the heat to high to maintain the temperature, and fry the potatoes for about 13 to 15 minutes. Stir occasionally using a metal spoon to ensure even browning.

6. Drain and Season

Once fried, use a spider skimmer or slotted spoon to transfer the potato chunks to the prepared baking sheet. Immediately sprinkle them with kosher salt while they are still hot so the salt adheres well.