The Best Crispy Roast Potatoes Ever Recipe

INGREDIENTS:

Kosher salt
1/2 teaspoon (4 g) baking soda
4 pounds (about 2 kg) russet or Yukon potatoes, peeled and diced, quartered or cut depending on size cut into eighths (see notes)
5 tablespoons (75 ml) extra virgin olive oil, lard, goose fat or beef fat
Picked small peels Rosemary leaves, chopped
3 medium garlic cloves, crushed
Freshly ground black pepper
Small handful fresh parsley leaves, minced

INSTRUCTIONS:

1. Preheat the oven to 230°C (or 450°F). /200°C when convection is used). Heat 2 cups (2 liters) of water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25 g), baking soda, and potatoes and set aside. Bring to a boil again, reduce heat, and cook until potato slices feel slightly uncomfortable when a knife is inserted into them, about 10 minutes after returning to a boil.
2. Meanwhile, mix the olive oil, lard or beef fat with the rosemary, garlic and a few grinds of black pepper in a pan and heat over medium heat. Cook, stirring the pan frequently, until the garlic turns golden brown, about 3 minutes. Immediately pour the oil through a fine-mesh sieve into a large bowl. Set aside the garlic/rosemary mixture and set aside.
3. When the potatoes are cooked, drain them well and leave them in the pan for 30 seconds to remove moisture. Place in a bowl with oil added, add some salt and pepper, stir to combine and swirl the bowl until a thick layer of hash browns forms, like a paste over potatoes. 4. Place the potatoes on a large baking tray, separate and distribute evenly. Place it in the oven and roast for 20 minutes without moving it. Use a soft, smooth knife to loosen stuck potatoes, then place pan and turn potatoes. Continue roasting until the potatoes are well browned and browned on all sides. Turn and shake several times during cooking, 30 to 40 minutes. Place the potatoes in a large bowl and add the garlic and rosemary oil mixture. Mix and season with salt and pepper. Work immediately.

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