Crispy Roast Potatoes

Ingredients

• kosher salt
• ½ tsp (4 g) baking soda
• 4 lb (about 2 kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths (see note)
• 5 tbsp (75 ml) extra-virgin olive oil (or duck fat, goose fat, or beef fat)
• small handful fresh rosemary leaves, finely chopped
• 3 medium cloves garlic, minced
• freshly ground black pepper
• small handful fresh parsley leaves, minced

Directions

1. Preheat oven to 450°F (230°C), or 400°F (200°C) convection, with rack in center position.
2. Bring 2 qt (2L) water to a boil in a large pot over high heat. Add 2 tbsp (25 g) kosher salt, baking soda, and potatoes. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance, about 10 minutes.
3. Meanwhile, combine oil with rosemary, garlic, and a few grinds of black pepper in a small saucepan over medium heat. Cook, stirring constantly, until garlic just begins to turn golden, about 3 minutes. Strain through a fine-mesh strainer into a large bowl; reserve garlic/rosemary mixture separately.
4. Drain potatoes and let rest in pot 30 seconds to evaporate excess moisture. Transfer to bowl with infused oil, season with salt and pepper, and toss roughly until a thick paste builds up on the chunks.
5. Spread potatoes on a large rimmed baking sheet. Roast without moving for 20 minutes. Release any stuck potatoes with a spatula, shake pan, and turn. Continue roasting, turning a few times, until deep brown and crisp all over, 30–40 minutes more.
6. Transfer to a large bowl. Add garlic/rosemary mixture and parsley, toss to coat, and season with salt and pepper. Serve immediately.

Notes

• Potatoes: Russets give crisper crusts and fluffier centers; Yukon Golds are slightly less crisp with creamier, more flavorful centers. A mix works well.
• Cutting: Cut into very large chunks, at least 2–3 inches — quarter medium Yukon Golds, or cut larger potatoes into sixths or eighths.