Awesome crispy roast potatoes

• ⏲️ Prep time: 30 min
• 🍳 Cook time: 100 min
• 🍽️ Servings: 6 to 8

Ingredients

• pickling salt
• 1/2 teaspoon baking soda
• 4 pounds russet or Yukon Gold potatoes
• 5 tablespoons (75ml) fat (olive, duck, goose, or beef)
• fresh rosemary leaves, finely chopped
• 3 cloves garlic, minced
• freshly ground black pepper
• fresh parsley leaves, minced

Directions

1. Preheat oven to 450°F (230°C) or 400°F (200°C) if convection. Boil 2 quarts water with 2 tbsp pickling salt and baking soda. Add potatoes and cook until tender, about 10 minutes.
2. Heat fat with rosemary, garlic, and pepper in a saucepan until garlic is golden. Strain oil and set aside.
3. Drain potatoes, let rest for 30 seconds. Toss in infused oil until coated with a thick layer of paste.
4. Spread potatoes on a baking sheet. Roast for 20 minutes, then turn and roast another 30-40 minutes until crisp.
5. Toss roasted potatoes with garlic/rosemary mixture and parsley. Season with salt and pepper to taste. Serve immediately.

Contribution

by fractrano