Potatoes - Best Roasted Ever

By timbrehse

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

Details

Servings 6
Adapted from seriouseats.com

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.