Cook time: 95 mins | Active time: 30 mins | Total time: 95 mins | Serves: 6 to 8 servings
These are the best-roasted potatoes ever! Perfectly seasoned and roasted until crisp and deep brown. Insanely delicious, not to mention gluten-free and vegan!
4 lbs (about 2 kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size
1/2 tsp (4 grams) baking soda
5 tbsp (75ml) extra virgin olive oil, duck fat, goose fat, or beef fat
3 medium cloves garlic, minced
A small handful of picking fresh rosemary leaves, finely chopped
A small handful of fresh parsley leaves, minced
Freshly ground black pepper
How to make The Best Roast Potatoes Ever
Step 1: Into the middle position, adjust the oven rack. Preheat the oven to 450 degrees F or 230 degrees C. If using a convection oven, preheat to 400 degrees F or 200 degrees C.
Step 2: In a large pot, pour in 2 quarts or 2 liters of water. Bring to a boil over high heat, then add 2 tbsp kosher salt, baking soda, and potatoes. Stir well and return to a boil. Decrease the heat to a simmer and cook for about 10 minutes until the potato chunks are slightly tender.
Step 3: In the meantime, whisk the olive oil with duck fat, or beef fat with rosemary, garlic, and a couple of grinds of black pepper in a small saucepan. Cook for about 3 minutes over medium heat while stirring and shaking the pan until the garlic just starts to turn golden. Through a fine-mesh strainer, right away strain the oil into a large bowl. Separately set aside the garlic and rosemary mixture.
Step 4: Carefully drain the potatoes once cooked and return them to the pot. Allow the potatoes to rest for around 30 seconds to ensure that the excess moisture evaporates. Then, place the potatoes in the bowl with the infused oil and season with more salt and pepper to taste. Toss the potatoes to coat, roughly shaking the bowl, until you have a thick layer of mashed potatoes.
Step 5: To a large rimmed baking sheet, empty the contents of the bowl. Evenly spread the potatoes. Place in the preheated oven and roast the potatoes for about 20 minutes, undisturbed. Release any stuck potatoes using a thin, flexible metal spatula and shake the pan to flip the potatoes. Resume roasting the potatoes for another 30 to 40 minutes or until the potatoes are crisp and deep brown, shaking and turning the potatoes a couple of times as they roast.
Step 6: Remove the potatoes from the oven and transfer them to a large bowl. Add the garlic/rosemary mixture along with the minced parsley. Toss to coat. To taste, season with extra salt and pepper. Serve right away. Enjoy!
NUTRITION FACTS (PER SERVING):
CALORIES 289, FAT 9g, CARBS 49g, PROTEIN 6g