ACTIVE TIME: 30 minutes | TOTAL TIME: 1 hour 15 minutes | YIELD: Serves 6 to 8
These will be the best and the most flavorful crispy roast potatoes of your life!
Ingredients
Kosher salt
1/2 tsp (4grams) baking soda
4 lb (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
5 tbsp (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
How to make Crispy Roast Potatoes
Step 1: Place the oven rack to the middle position before preheating the oven for 450 degrees F or 230 degrees C or if using a convection oven to 400degrees F or 200 degrees C.
Step 2: In a large pot, heat 2 quarts or 2 litres of water over high heat. Bring to a boil.
Step 3: When boiling, add 2 tbsp kosher salt or about an ounce or 25 grams to the pot followed by baking soda, and potatoes. Stir and boil, then, adjust to a simmer and continue to cook for 10 minutes.
Step 4: In a small saucepan, mix the olive oil, duck fat, or beef fat with rosemary, garlic, and several grinds of black pepper over medium heat. Stir and shake the pan constantly while cooking. Do this for about 3 minutes or until the garlic just started to turn golden. Using a fine-mesh strainer immediately strain the oil in a large bowl. Reserve the garlic and rosemary mixture.
Step 5: Carefully drain the cooked potatoes and allow them to rest in the pot for approximately 30 seconds to let the excess moisture evaporate before placing the potatoes in a bowl with oil, salt, and pepper. Roughly shake the bowl, tossing to coat the potatoes.
Step 6: Onto a large rimmed baking sheet, transfer the potatoes, and spread out evenly.
Step 7: Place in the oven to roast for about 20 minutes.
Step 8: Shake the pan and flip the potatoes with a thin and flexible metal spatula.
Step 9: Roast for 30 to 40 minutes more or until the potatoes are deep brown and crisp. Make sure to turn and shake the potatoes several times.
Step 10: When done roasting the potatoes, place them in a large bowl and toss with the garlic and rosemary mixture and minced parsley. To taste, season with extra salt and pepper.
Notes:
1. For fluffier centres and crisper crusts use Russet potatoes. Or Yukon Golds for creamier middles, a bit crisp potatoes with a darker colour. This too will give you a deeper flavour. Or you can combine both.
2. Cut the potatoes to at least 2 to 3 inches pieces.
3. If using a medium-sized Yukon Golds, slice them in half crosswise and split each piece in half to create quarters. Or slice the large Yukon Golds or russets into sixths or eights chunks.
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