These are the maximum flavorful crispy roast potatoes you'll ever make. and that they just take place to be gluten-unfastened and vegan (if you use oil) as well.
Those roast potatoes maximize the crisp-to-creamy contrast in every chew of potato. we've tested and retested each variable, from reduce size to potato type to boiling and roasting strategies. The result is that this recipe, which we firmly and un-humbly trust will supply the greatest roast potatoes you've ever tasted: relatively crisp and crunchy on the outdoor, with facilities which can be creamy and full of potato flavor. We dare you to lead them to and now not love them. We double-dare you.
Ingredients
- Kosher salt
- 1/2 teaspoon (4g) baking soda
- 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
- 5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
- Small handful picked rosemary leaves, finely chopped
- 3 medium cloves garlic, minced
- Freshly ground black pepper
- Small handful fresh parsley leaves, minced
Directions
- Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
- Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
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