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The Best Crispy Roast Potatoes Ever
Serves 6 to 8
| prepPreheat oven to 450°F / 230°C (or 400°F / 200°C convection) | ||||
| prepAdjust oven rack to center position | ||||
| 4 pounds / 2 kg russet or Yukon Gold potatoes, peeled and cut into large chunks | Boil potatoes with salt & baking soda | Toss drained potatoes with infused oil | Roast 450°F / 230°C, 50–70 min, turning | Toss with herbs, season & serve |
| 2 tablespoons / 25 g kosher salt | ||||
| 1/2 teaspoon / 4 g baking soda | ||||
| 5 tablespoons / 75 ml extra-virgin olive oil, duck fat, goose fat, or beef fat | Heat oil with rosemary & garlic, strain | |||
| Small handful fresh rosemary leaves, finely chopped | ||||
| 3 medium cloves garlic, minced | ||||
| Freshly ground black pepper | ||||
| Small handful fresh parsley leaves, minced | ||||
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