The Best Crispy Roast Potatoes Ever

These are the tastiest crispy roasted potatoes you've ever made. And they just happen to be gluten-free and vegan (if you're using oil) to start.

ingredients

• Kosher salt


• 1/2 teaspoon (4g) baking soda


• 4 pounds (about 2 kg) red or Yukon Gold potatoes, peeled and quartered, sixth or eighth, depending on size (see note)


• 5 tablespoons (75 ml) extra virgin olive oil, duck fat, goose fat or beef fat


• Small rosemary leaves picked, finely chopped


• 3 medium garlic cloves, minced


• Freshly ground black pepper


• Small handful of fresh parsley leaves, thinly sliced

instructions

1. Set the oven rack in the center position and preheat the oven to 450 ° F / 230 ° C (or 400 ° F / 200 ° C if using convection). Heat 2 liters of water in a large saucepan over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25 g), baking soda and potatoes and stir. Bring back to a boil, reduce to a boil and cook until a knife encounters little resistance when inserted into a piece of potato, about 10 minutes after it returns to a boil.


2. Meanwhile, combine olive oil, duck fat or beef fat with rosemary, garlic and a few grains of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking the pan constantly, until the garlic starts to turn golden, about 3 minutes. Immediately pass the oil through a fine mesh colander placed in a large bowl. Reserve the garlic / rosemary mixture and reserve separately.


3. When the potatoes are cooked, drain them thoroughly and let them sit in the pan for about 30 seconds to allow the excess moisture to evaporate. Transfer to a bowl with infused oil, season to taste with a little more salt and pepper and mix to coat, shaking the bowl coarsely, until a thick layer of mashed potato mash has accumulated on the potato pieces.


4. Transfer the potatoes to a large baking sheet with edges and separate them, distributing them evenly. Transfer to the oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release the jammed potatoes, shake the pan and turn the potatoes over. Continue roasting until the potatoes are dark brown and crisp all over, turning and shaking several times during cooking, another 30 to 40 minutes.


5. Transfer the potatoes to a large bowl and add the garlic / rosemary mixture and chopped parsley. Mix to coat and season with more salt and pepper to taste. Serve immediately.

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