Roasted Potatoes

🥘 Ingredients

• baking soda
  1/2 tsp
• beef fat
  5 tbsp
• duck fat
  5 tbsp
• extra-virgin olive oil
  5 tbsp
• garlic (minced)
  3 medium cloves
• ground black pepper
• kosher salt
  2 tbsp
• parsley leaves (minced)
  1 small handful
• potato (peeled and cut into quarters, sixths, or eighths, depending on size)
  2 kg
• rosemary leaves (finely chopped)
  1 small handful

🍳 Cookware

• oven
• pot
• small saucepan
• large bowl

1. 1

   Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection).
2. 2

   Heat water{2%quarts} in a pot over high heat until boiling.
3. 3

   Add kosher salt , baking soda , and potato (peeled and cut into quarters, sixths, or eighths, depending on size) .

   kosher salt: 2 tbsp, baking soda: 1/2 tsp, potato (peeled and cut into quarters, sixths, or eighths, depending on size): 2 kg
4. 4

   Stir.
5. 5

   Return to a boil.
6. 6

   Reduce to a simmer.
7. 7

   Cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
8. 8

   Meanwhile, combine extra-virgin olive oil , duck fat , or beef fat with rosemary leaves (finely chopped) , garlic (minced) , and ground black pepper in a small saucepan .

   extra-virgin olive oil: 5 tbsp, duck fat: 5 tbsp, beef fat: 5 tbsp, rosemary leaves (finely chopped): 1 small handful, garlic (minced): 3 medium cloves, ground black pepper
9. 9

   Heat over medium heat.
10. 10

    Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about ⏱️ 3 minutes .
11. 11

    Immediately strain oil through a fine-mesh strainer set in a large bowl .
12. 12

    Set garlic/rosemary mixture aside and reserve separately.
13. 13

    When potatoes are cooked, drain carefully.
14. 14

    Let them rest in the pot for ⏱️ 30 seconds to allow excess moisture to evaporate.
15. 15

    Transfer to bowl with infused oil.
16. 16

    Season to taste with kosher salt and ground black pepper.
17. 17

    Toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
18. 18

    Transfer potatoes to a large rimmed baking sheet.
19. 19

    Separate the potatoes, spreading them out evenly.
20. 20

    Transfer to oven.
21. 21

    Roast, without moving, for ⏱️ 20 minutes .
22. 22

    Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes.
23. 23

    Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, ⏱️ 30 to 40 minutes .
24. 24

    Transfer potatoes to a large bowl.
25. 25

    Add garlic/rosemary mixture and parsley leaves (minced) .

    parsley leaves (minced): 1 small handful
26. 26

    Toss to coat and season with more kosher salt and ground black pepper to taste.
27. 27

    Serve immediately.