4To a large pot add 3 liters of water, salt and baking soda and bring to a boil.
5To a large pot add 3 liters of water, salt and baking soda and bring to a boil.
6To a large pot add 3 liters of water, salt and baking soda and bring to a boil.
7Peel and chop potatoes, then boil for 10-15 minutes until fork tender.
8Peel and chop potatoes, then boil for 10-15 minutes until fork tender.
9Peel and chop potatoes, then boil for 10-15 minutes until fork tender.
10Strain the potatoes, then shake to roughen the surface.
11Strain the potatoes, then shake to roughen the surface.
12Strain the potatoes, then shake to roughen the surface.
13Infuse the oil with garlic and rosemary.
14Infuse the oil with garlic and rosemary.
15Infuse the oil with garlic and rosemary.
16Fry until the garlic just begins to turn golden, then strain and set garlic/rosemary mixture aside.
17Fry until the garlic just begins to turn golden, then strain and set garlic/rosemary mixture aside.
18Fry until the garlic just begins to turn golden, then strain and set garlic/rosemary mixture aside.
19Add the potatoes to a baking sheet, drizzle with the infused oil, spread out evenly and bake for 50-60 minutes, turning them 2-3 times, every 20 minutes.
20Add the potatoes to a baking sheet, drizzle with the infused oil, spread out evenly and bake for 50-60 minutes, turning them 2-3 times, every 20 minutes.
21Add the potatoes to a baking sheet, drizzle with the infused oil, spread out evenly and bake for 50-60 minutes, turning them 2-3 times, every 20 minutes.
22Transfer to a large bowl to add the garlic/rosemary mixture and a pinch of salt, then toss to coat.
23Transfer to a large bowl to add the garlic/rosemary mixture and a pinch of salt, then toss to coat.
24Transfer to a large bowl to add the garlic/rosemary mixture and a pinch of salt, then toss to coat.
Ingredients
2 kg potatoes
2 kg potatoes
2 kg potatoes
salt
salt
salt
0.5 tsp baking soda
0.5 tsp baking soda
0.5 tsp baking soda
4 tbsp oil (neutral vegetable oil or olive oil)
4 tbsp oil (neutral vegetable oil or olive oil)
4 tbsp oil (neutral vegetable oil or olive oil)
1 sprig rosemary
1 sprig rosemary
1 sprig rosemary
3 garlic cloves
3 garlic cloves
3 garlic cloves
Equipment
ovenlarge potbaking sheetlarge bowl
Tips
Boiling the potatoes with baking soda helps breaking down the pectin, creating a rough surface and thus more crispiness.
Strain and set garlic/rosemary mixture aside, so it doesn't burn in the oven.