The Best Crispy Roast Potatoes Ever Recipe
These roast potatoes maximize the crisp-to-creamy contrast in each chunk of potato. We ve tested and retested every variable from cut size to potato type to boiling and roasting methods. The result is this recipe which we firmly and un-humbly believe will deliver the greatest roast potatoes you ve ever tasted: incredibly crisp and crunchy on the outside with centers that are creamy and packed with potato flavor. We dare you to make them and not love them. We double-dare you.ngredients
- Kosher salt
- 1/2 teaspoon (4g) baking soda
- 4 pounds (about 2kg) russet or Yukon Gold potatoes peeled and cut into quarters sixths or eighths depending on size (see note)
- 5 tablespoons (75ml) extra-virgin olive oil duck fat goose fat or beef fat
- Small handful picked rosemary leaves finely chopped
- 3 medium cloves garlic minced
- Freshly ground black pepper
- Small handful fresh parsley leaves minced
Directions1.Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g) baking soda and potatoes and stir. Return to a boil reduce to a simmer and cook until a knife meets little resistance when inserted into a potato chunk about 10 minutes after returning to a boil.
2.Meanwhile combine olive oil duck fat or beef fat with rosemary garlic and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook stirring and shaking pan constantly until garlic just begins to turn golden about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
3.When potatoes are cooked drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil season to taste with a little more salt and pepper and toss to coat shaking bowl roughly until a thick layer of mashed potato–like paste has built up on the potato chunks.For Full Instructions You Can Visit : seriouseats.com