Food Zone

The Best Roast Potatoes Ever Recipe

ingredientsImage result for roast potatoes

kosher salt

1/2 teaspoon (4g) baking soda

4 pounds (about 2 kg) russet or yukon gold
potatoes,peeled and cut into quarter, sixths, or eighths, depending on  size 

5 tablespoons ( 75 ml ) extra - virgin olive oil, duck fat, or beef fat

smoll handfull picked rosemary leaves, finely chopped

3 medium cloves garlic, mince

freshly ground black pepper

small handfull fresh parsley leaves, minced


1. Adjust over rack to center position and preheat over 450 degree F/ 230 Degree C( or 400 degree F/ 200 degree C if using convection).Heat 2 quarts (2L) water in a large pot over high heat until boiling. add 2 tablespoons kosher salt ( about 1ounce; 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 bowel with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowel roughly, until a thin layer of mashed potato-like paste has built up on the potato chunks.

4. transfer potatoes to a large rimmed baking sheet separate them, spreading them out evenly. transfer to oven and roast, without moving, for 20 minutes. using a thin, flexible metal  spatula to release any stuck potatoes, shake pan and turn potatoes. continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.

5. transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. toss to coat and season with more salt and pepper to taste. serve immediately.

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