1Add 1 ounce of salt and 1/2 teaspoon of baking soda to 2 quarts of boiling water.
2Add 1 ounce of salt and 1/2 teaspoon of baking soda to 2 quarts of boiling water.
3Add 1 ounce of salt and 1/2 teaspoon of baking soda to 2 quarts of boiling water.
4Add 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.
5Add 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.
6Add 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.
7While 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.
8While 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.
9While 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.
10Season the oil mixture with salt and pepper, then cook over medium heat until the garlic just begins to turn golden brown, about 3 minutes.
11Season the oil mixture with salt and pepper, then cook over medium heat until the garlic just begins to turn golden brown, about 3 minutes.
12Season the oil mixture with salt and pepper, then cook over medium heat until the garlic just begins to turn golden brown, about 3 minutes.
13Immediately strain the infused oil into a large bowl, reserving the garlic and rosemary mixture.
14Immediately strain the infused oil into a large bowl, reserving the garlic and rosemary mixture.
15Immediately strain the infused oil into a large bowl, reserving the garlic and rosemary mixture.
16Drain the cooked potatoes and let them steam for about 30 seconds to drive off excess moisture.
17Drain the cooked potatoes and let them steam for about 30 seconds to drive off excess moisture.
18Drain the cooked potatoes and let them steam for about 30 seconds to drive off excess moisture.
19Transfer 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.
20Transfer 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.
21Transfer 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.
22Preheat your oven to 450°F (or 400°F if using convection) and adjust the oven rack to the center position.
23Preheat your oven to 450°F (or 400°F if using convection) and adjust the oven rack to the center position.
24Preheat your oven to 450°F (or 400°F if using convection) and adjust the oven rack to the center position.
25Transfer the potato chunks to a rimmed baking sheet, spreading them out so there is a little space between each piece.
26Transfer the potato chunks to a rimmed baking sheet, spreading them out so there is a little space between each piece.
27Transfer the potato chunks to a rimmed baking sheet, spreading them out so there is a little space between each piece.
28Place the potatoes in the oven and roast for 20 minutes without moving them to allow their crust to set up.
29Place the potatoes in the oven and roast for 20 minutes without moving them to allow their crust to set up.
30Place the potatoes in the oven and roast for 20 minutes without moving them to allow their crust to set up.
31After 20 minutes, give them a careful flip with a spatula or your fingers.
32After 20 minutes, give them a careful flip with a spatula or your fingers.
33After 20 minutes, give them a careful flip with a spatula or your fingers.
34Continue 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.
35Continue 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.
36Continue 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.
37Transfer the roasted potatoes to a bowl and add the reserved strained garlic and rosemary, along with some freshly chopped parsley.
38Transfer the roasted potatoes to a bowl and add the reserved strained garlic and rosemary, along with some freshly chopped parsley.
39Transfer the roasted potatoes to a bowl and add the reserved strained garlic and rosemary, along with some freshly chopped parsley.
40Toss the potatoes thoroughly to coat them in the flavorful mixture and serve immediately.
41Toss the potatoes thoroughly to coat them in the flavorful mixture and serve immediately.
42Toss the potatoes thoroughly to coat them in the flavorful mixture and serve immediately.
Ingredients
1 ounce Kosher salt
1 ounce Kosher salt
1 ounce Kosher salt
0.5 teaspoon baking soda
0.5 teaspoon baking soda
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)
4 lbs russet or Yukon Gold potatoes, peeled and cut into large chunks (quarters, sixths, or eighths depending on size)
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
5 tbsp extra-virgin olive oil, duck fat, or beef fat
5 tbsp extra-virgin olive oil, duck fat, or beef fat
1 handful chopped fresh Rosemary
1 handful chopped fresh Rosemary
1 handful chopped fresh Rosemary
3 cloves minced or pressed fresh garlic
3 cloves minced or pressed fresh garlic
3 cloves minced or pressed fresh garlic
Freshly ground black pepper
Freshly ground black pepper
Freshly ground black pepper
1 handful minced fresh parsley leaves
1 handful minced fresh parsley leaves
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.