Main content starts here, tab to start navigating

Family Meal: Payson Stultz's Crispy Oven-Roasted Potatoes

a person smiling for the camera

Back of House

Payson Stultz, Sous Chef at Misi

After graduating from Washington State University with a Bachelor’s Degree in Wildlife Ecology, Payson transitioned into working as a cook in the Seattle area. Determined to make a go of it in the kitchen, he moved to New York City to attend culinary school, then spent time at Blue Hill, The NoMad, and Lilia, before accepting a sous chef position at Misi

Crispy Oven-Roasted Potatoes

4-5 medium Russet potatoes
4 Tbsp olive oil
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp Adobo seasoning
Preheat oven to 425°F. Cut potatoes into 1-1.5 inch pieces and let soak in a bowl of water for 5-10 minutes. Strain water and coat potatoes in olive oil before tossing with salt, garlic powder, and adobo seasoning. Line a baking tray with tin foil and spread potatoes onto the tray making sure not to overcrowd. Use a second tray if necessary. Place potatoes in preheated oven and cook for 17 minutes. Pull tray out and flip potatoes before roasting for another 17 minutes, or until crispy and evenly browned.