These are the most flavorful críspy roast potatoes you'll ever make. And they just happen to be gluten-free and vegan (íf you use oíl) to boot.
These roast potatoes maxímíze the crísp-to-creamy contrast ín each chunk of potato. We've tested and retested every varíable, from cut síze to potato type to boílíng and roastíng methods. The result ís thís recípe, whích we fírmly and un-humbly belíeve wíll delíver the greatest roast potatoes you've ever tasted: íncredíbly crísp and crunchy on the outsíde, wíth centers that are creamy and packed wíth potato flavor. We dare you to make them and not love them. We double-dare you.
Ingredients
- Kosher salt
- 1/2 teaspoon (4g) bakíng soda
- 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut ínto quarters, síxths, or eíghths, dependíng on síze (see note)
- 5 tablespoons (75ml) extra-vírgín olíve oíl, duck fat, goose fat, or beef fat
- Small handful pícked rosemary leaves, fínely chopped
- 3 medíum cloves garlíc, mínced
- Freshly ground black pepper
- Small handful fresh parsley leaves, mínced
Directions
- Adjust oven rack to center posítíon and preheat oven to 450°F/230°C (or 400°F/200°C íf usíng convectíon). Heat 2 quarts (2L) water ín a large pot over hígh heat untíl boílíng. Add 2 tablespoons kosher salt (about 1 ounce; 25g), bakíng soda, and potatoes and stír. Return to a boíl, reduce to a símmer, and cook untíl a knífe meets líttle resístance when ínserted ínto a potato chunk, about 10 mínutes after returníng to a boíl.
- Meanwhíle, combíne olíve oíl, duck fat, or beef fat wíth rosemary, garlíc, and a few grínds of black pepper ín a small saucepan and heat over medíum heat. Cook, stírríng and shakíng pan constantly, untíl garlíc just begíns to turn golden, about 3 mínutes. ímmedíately straín oíl through a fíne-mesh straíner set ín a large bowl. Set garlíc/rosemary míxture asíde and reserve separately.
- When potatoes are cooked, draín carefully and let them rest ín the pot for about 30 seconds to allow excess moísture to evaporate. Transfer to bowl wíth ínfused oíl, season to taste wíth a líttle more salt and pepper, and toss to coat, shakíng bowl roughly, untíl a thíck layer of mashed potato–líke paste has buílt up on the potato chunks.
- Transfer potatoes to a large rímmed bakíng sheet and separate them, spreadíng them out evenly. Transfer to oven and roast, wíthout movíng, for 20 mínutes. Usíng a thín, flexíble metal spatula to release any stuck potatoes, shake pan and turn potatoes. Contínue roastíng untíl potatoes are deep brown and crísp all over, turníng and shakíng them a few tímes duríng cookíng, 30 to 40 mínutes longer.
- Transfer potatoes to a large bowl and add garlíc/rosemary míxture and mínced parsley. Toss to coat and season wíth more salt and pepper to taste. Serve ímmedíately.
