- 6
Ingredients
- Kosher salt
- 1/2 teaspoon baking soda
- 4 pounds russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note above)
- 5 tablespoons extra-virgin olive oil orduck fat
- Small handful picked rosemary leaves, finely chopped
- 3 medium cloves garlic, minced
- Freshly ground black pepper
- Small handful fresh parsley leaves, minced
Preparation
Step 1
1. Preheat oven to 450°F
Bring 2 quarts water to a boil
Add 2 tablespoons kosher salt , the baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
2. Combine olive oil (or duck fat)with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat shaking pan constantly, until garlic just begins to turn golden,
Immediately strain oil through a fine-mesh strainer set in a large bowl.
Reserve garlic/rosemary mixture
3. When potatoes are cooked, drain carefully and allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
4. spread on a large rimmed baking sheet and roast, without moving, for 20 minutes shaking them a few times during cooking, 40-60 minutes Total
5. Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.