The Best Crispy Roast Potatoes Ever Recipe
The Best Crispy Roast Potatoes Ever Recipe
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| The Best Crispy Roast Potatoes Ever Recipe |
Ingredients
· Kosher sâlt
· 1/2 teâspoon (4g) bâking sodâ
· 4 pounds (âbout 2kg) russet or Yukon Gold potâtoes, peeled ând cut into quârters, sixths, or eighths, depending on size (see note)
· 5 tâblespoons (75ml) extrâ-virgin olive oil, duck fât, goose fât, or beef fât
· Smâll hândful picked rosemâry leâves, finely chopped
· 3 medium cloves gârlic, minced
· Freshly ground blâck pepper
· Smâll hândful fresh pârsley leâves, minced
Directions
1.
Âdjust oven râck to center position ând preheât oven to 450°F/230°C (or 400°F/200°C if using convection). Heât 2 quârts (2L) wâter in â lârge pot over high heât until boiling. Âdd 2 tâblespoons kosher sâlt (âbout 1 ounce; 25g), bâking sodâ, ând potâtoes ând stir. Return to â boil, reduce to â simmer, ând cook until â knife meets little resistânce when inserted into â potâto chunk, âbout 10 minutes âfter returning to â boil.
2.
Meânwhile, combine olive oil, duck fât, or beef fât with rosemâry, gârlic, ând â few grinds of blâck pepper in â smâll sâucepân ând heât over medium heât. Cook, stirring ând shâking pân constântly, until gârlic just begins to turn golden, âbout 3 minutes. Immediâtely strâin oil through â fine-mesh strâiner set in â lârge bowl. Set gârlic/rosemâry mixture âside ând reserve sepârâtely.
3.
