• Kosher salt or sea salt
• 1 tablespoon baking soda
• 4-5 medium Russet potatoes, peeled and cut into 2- to 3-inch chunks (about 6 to 8 chunks per potato)
• 3 tablespoons olive oil

1. Preheat the oven to 425 F. Line a large baking sheet with parchment paper.
2. Bring a large pot of water to a boil over high heat. Add 1 tablespoon of salt and the baking soda and return to a boil. Add the potatoes and return to a boil. Reduce the heat to medium and simmer for 10 minutes, until a knife inserted into the center of a potato chunk slides in with little resistance. Drain the potatoes carefully and let them rest in the strainer for 30 seconds to allow excess moisture to evaporate.
3. Meanwhile, in a large bowl, whisk together the oil, onion powder, garlic powder, ½ teaspoon salt and ¼ teaspoon black pepper.
4. Transfer the potatoes to the bowl and toss to coat. Vigorously shake the bowl to rough up the outside of the potato chunks. The outside of each chunk should have a thick layer of smashed potato on it. Transfer the potatoes to the prepared pan and spread them out so the pieces aren’t touching each other. If necessary, use two baking sheets.
5. Roast for 20 minutes. Flip and roast for 20 to 25 more minutes, until the potatoes are dark golden and crisp, shaking the pan a few times during cooking.

Build a Push Sled

To make a push sled, rip your board as you normally would by sliding it against the fence extension. When you get within reach of your push sled, hook the sled behind the board you're ripping and push it through, just like you would if you were using a regular push stick.

Design apps quickly by using Sketch and Photoshop templates, plug-ins, and preconfigured UI elements.