Total Time: 1 hr 40 mins | Yield: 6 to 8 Servings
This is the best way to cook potatoes! This recipe is the next level when it comes to flavors! In less than 2 hours, prepare to be amazed. Enjoy!
Ingredients:
1/2 tsp (4g) baking soda
A small handful of fresh parsley leaves, minced
3 medium cloves garlic, minced
4 lbs. (about 2 kg) of russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size
A small handful of picking fresh rosemary leaves, finely chopped
Kosher salt
Freshly ground black pepper
5 tbsp (75ml) extra virgin olive oil, duck fat, goose fat, or beef fat
Directions:
Prepare the oven and preheat it to 225 degrees C or 450 degrees F. Put the rack in the center of the oven.
Place a large pot with 2 liters of water on the stove and turn the heat to high. Allow the water to boil.
Add the potatoes, baking soda, and 2 tbsp of kosher salt to the boiling water. Cook for about 10 minutes or until fork-tender.
Place a pan on the stove, then add garlic, rosemary, fat, black pepper, and olive oil. Stir everything until well incorporated.
Turn the heat to medium and cook the mixture for about 3 minutes.
Strain the oil right away after 3 minutes. Place it into a large mixing bowl. Put aside the garlic and rosemary individually.
Drain the potatoes and let them rest for at least a minute. Put them into the bowl with the oil mixture. Season with a bit of salt and pepper, then toss to coat.
Move the coated potatoes onto a large baking sheet with a rim and arrange them in a single layer.
Place the baking sheet in the preheated oven and bake the potatoes for about 20 minutes. Shake the baking sheet and bake the potatoes for another 30 minutes or until done.
Remove the potatoes from the oven and put them into a large bowl, then add the rosemary and garlic. Toss to combine.
Transfer the baked potatoes into a serving bowl, then add the rosemary and garlic.
Sprinkle freshly chopped parsley, salt, and pepper to season further.
Serve and enjoy!
Nutrition Facts:
Calories 289 | Total Fat 9g 11% | Saturated Fat 1g 6% | Cholesterol 0mg 0% | Sodium 977mg 42% | Total Carbohydrate 49g 18% | Dietary Fiber 5g 18% | Total Sugars 3g | Protein 6g | Vitamin C 23mg 117% | Calcium 40mg 3% | Iron 3mg 15% | Potassium 1229mg 26%
Ingredients
- 1/2 tsp (4g) baking soda
- A small handful of fresh parsley leaves, minced
- 3 medium cloves garlic, minced
- 4 lbs. (about 2 kg) of russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size
- A small handful of picking fresh rosemary leaves, finely chopped
- Kosher salt
- Freshly ground black pepper
- 5 tbsp (75ml) extra virgin olive oil, duck fat, goose fat, or beef fat
Instructions
Prepare the oven and preheat it to 225 degrees C or 450 degrees F. Put the rack in the center of the oven.
Place a large pot with 2 liters of water on the stove and turn the heat to high. Allow the water to boil.
Add the potatoes, baking soda, and 2 tbsp of kosher salt to the boiling water. Cook for about 10 minutes or until fork-tender.
Place a pan on the stove, then add garlic, rosemary, fat, black pepper, and olive oil. Stir everything until well incorporated.
Turn the heat to medium and cook the mixture for about 3 minutes.
Strain the oil right away after 3 minutes. Place it into a large mixing bowl. Put aside the garlic and rosemary individually.
Drain the potatoes and let them rest for at least a minute. Put them into the bowl with the oil mixture. Season with a bit of salt and pepper, then toss to coat.
Move the coated potatoes onto a large baking sheet with a rim and arrange them in a single layer.
Place the baking sheet in the preheated oven and bake the potatoes for about 20 minutes. Shake the baking sheet and bake the potatoes for another 30 minutes or until done.
Remove the potatoes from the oven and put them into a large bowl, then add the rosemary and garlic. Toss to combine.
Transfer the baked potatoes into a serving bowl, then add the rosemary and garlic.
Sprinkle freshly chopped parsley, salt, and pepper to season further.
Serve and enjoy!
