Ingredients
Kosher salt is kosher salt.
a quarter teaspoon (4g) baking powder
4 pounds (about 2kg) Yukon or russet Peeled and cut gold potatoes into quarters, sixths, or eighths, depending on size (see note).
5 teaspoons (75 mL) duck fat, goose fat, or cow fat, extra-virgin olive oil
a small handful of coarsely chopped rosemary leaves 3 medium garlic cloves minced
ground black pepper, freshly ground
a little handful of minced fresh parsley leaves
Directions
1.Center the oven rack and preheat the oven to 450°F/230°C (or 400°F/200°C if using convection). In a big pot, bring 2 quarts (2L) of water to a boil over high heat. Stir in 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes. Return to a boil, lower to a simmer, and cook until a knife inserted into a potato chunk meets no resistance, about 10 minutes after returning to a boil.
2.Meanwhile, in a small saucepan, heat olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper. Cook, tossing and shaking pan regularly, for 3 minutes, or until garlic begins to turn brown. Pour the oil through a fine-mesh strainer set in a big dish right away. Separately reserve the garlic/rosemary mixture.
3.When the potatoes are done, drain them gently and leave them in the saucepan for 30 seconds to enable excess moisture to evaporate. Transfer to a bowl with the infused oil, season with salt and pepper to taste, and toss to coat, shaking the bowl vigorously, until a thick coating of mashed potato-like paste has formed on the potato pieces.
4.Separate the potatoes on a big rimmed baking sheet and lay them out equally. Place in the oven for 20 minutes, without moving. Shake pan and turn potatoes with a thin, flexible metal spatula to loosen any stuck potatoes. Continue roasting until potatoes are deep brown and crisp all over, 30 to 40 minutes longer, flipping and shaking a few times while cooking.
5.Add potatoes, garlic/rosemary combination, and minced parsley to a large mixing basin. Toss to coat, then season with additional salt and pepper to taste. Serve right away.
ENJOY!
