Crispy Roast Potatoes
The crispiest and most flavorful potatoes I've ever had. The source recipe recommends cooking in animal fat, which I haven't tried yet. Try it with the breaded pork!
Ingredients
- 4lb Russet or Gold Potatoes, peeled, cut into 2-3 inch chunks
- 5 tbsp Olive Oil (or duck, goose, or beef fat)
- 3 cloves Garlic, minced
- 1/2 tsp Baking Soda
- Salt
- Black Pepper
- Dried Rosemary
Recipe
Adjust oven rack to center position and preheat oven to 450F.
Boil 2 quarts water in a large pot. Add 2 tablespoons kosher salt, baking soda, potatoes, and stir. Return to a boil, reduce to a simmer, until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
Meanwhile, combine olive oil, 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.
When potatoes are cooked, drain carefully and rest for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat until a thick layer of mashed potato–like paste has built up on the potato chunks.
Transfer potatoes to a large baking sheet, spreading them out evenly. Transfer to oven and roast for 20 minutes. Turn the potatoes, using a metal spatula to dislodge any stuck potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
Transfer potatoes to a large bowl and add garlic/rosemary mixture. Toss to coat and season with more salt and pepper to taste. Serve immediately.
Enjoy!