Directions
- 1Add 1 ounce of salt and 1/2 teaspoon of baking soda to 2 quarts of boiling water.
- 2Add 4 lbs of russet or Yukon Gold potatoes, cut into large chunks, to the boiling water and boil until a knife easily pierces them and the exteriors are falling apart, about 10 minutes.
- 3While potatoes are boiling, heat 5 tablespoons of extra virgin olive oil in a skillet with a handful of chopped fresh rosemary and three cloves of minced fresh garlic.
- 4Season the oil mixture with salt and pepper, then cook over medium heat until the garlic just begins to turn golden brown, about 3 minutes.
- 5Immediately strain the infused oil into a large bowl, reserving the garlic and rosemary mixture.
- 6Drain the cooked potatoes and let them steam for about 30 seconds to drive off excess moisture.
- 7Transfer the potatoes to the bowl with the infused oil, season with a little more salt and fresh cracked pepper, and toss them roughly until a pasty, mashed potato-like layer builds up on the exterior of each chunk.
- 8Preheat your oven to 450°F (or 400°F if using convection) and adjust the oven rack to the center position.
- 9Transfer the potato chunks to a rimmed baking sheet, spreading them out so there is a little space between each piece.
- 10Place the potatoes in the oven and roast for 20 minutes without moving them to allow their crust to set up.
- 11After 20 minutes, give them a careful flip with a spatula or your fingers.
- 12Continue roasting and tossing them occasionally until they are deeply brown and crisp all over, which can take about half an hour to 40 minutes longer.
- 13Transfer the roasted potatoes to a bowl and add the reserved strained garlic and rosemary, along with some freshly chopped parsley.
- 14Toss the potatoes thoroughly to coat them in the flavorful mixture and serve immediately.
Ingredients
- 1 ounce Kosher salt
- 0.5 teaspoon baking soda
- 4 lbs russet or Yukon Gold potatoes, peeled and cut into large chunks (quarters, sixths, or eighths depending on size)
- 5 tbsp extra-virgin olive oil, duck fat, or beef fat
- 1 handful chopped fresh Rosemary
- 3 cloves minced or pressed fresh garlic
- Freshly ground black pepper
- 1 handful minced fresh parsley leaves
Equipment
large potskilletlarge bowlfine-mesh strainerrimmed baking sheetspatula
Tips
- Parboiling potatoes in alkaline water breaks down their surfaces, creating starchy slurry for added surface area and crunch.
- Infusing oil with garlic and herbs before adding potatoes gives the crust extra flavor and prevents burning.
- Being rough when tossing the cooked potatoes with oil helps build a pasty, mashed potato-like layer on the exterior for crispiness.
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