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Ingredients

• 1 1/2 pounds unpeeled Yukon Gold or russet potatoes (about 3 to 4 medium potatoes), scrubbed and cut into 3/4-inch cubes (about 4 cups)
• 8 cups cold tap water
• 1/2 teaspoon baking soda
• 3 tablespoons, plus 1/2 teaspoon kosher salt, divided
• 4 tablespoons extra-virgin olive oil, divided
• 1 tablespoon unsalted butter
• 1/2 teaspoon chili powder
• 1/2 teaspoon black pepper
• 1 large garlic clove, grated
• Chopped fresh chives

Steps

1. Stir together potatoes, water, baking soda, and 3 tablespoons of the salt in a large saucepan. Bring to a boil over high; cook, undisturbed, until potatoes are slightly softened when pierced using a fork but still hold their shape well, about 5 minutes. Drain potatoes; rinse with cold water. Spread potatoes in a single layer on a paper towel-lined baking sheet; thoroughly pat dry, and let stand at room temperature 10 minutes.
2. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high until shimmering. Arrange potatoes in a single layer in skillet; cook, undisturbed, until potatoes are golden brown on 1 side, 6 to 8 minutes.
3. Toss potatoes in skillet, and add remaining 2 tablespoons oil; cook, stirring every 3 minutes, until potatoes are evenly golden brown and crisp, 10 to 12 minutes.
4. Reduce heat in skillet to medium. Stir in butter, chili powder, black pepper, garlic, and remaining 1/2 teaspoon salt. Cook, stirring often, until aromatic and potatoes are evenly coated, 1 to 2 minutes. Remove from heat; garnish with chives. Serve immediately.