Crispy Roast Potatoes

Ingredients


25 g	kosher salt
4 g	baking soda
2 kg	russet or Yukon Gold potatoes
75 ml	extra-virgin olive oil
small handful	rosemary leaves
3 cloves	garlic
	freshly ground black pepper
small handful	fresh parsley leaves

Directions

1. Adjust oven rack to center position.
2. Preheat oven to 450°F (230°C) or 400°F (200°C) if using convection.
3. Heat 2 quarts (2L) water in a large pot over high heat until boiling.
4. Add 25g kosher salt, 4g baking soda, and 2kg russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, and stir.
5. Return to a boil, reduce to a simmer.
6. Cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
7. Combine 75ml extra-virgin olive oil (or duck fat or beef fat) with small handful rosemary leaves, finely chopped, 3cloves garlic, minced, and a few grinds of freshly ground black pepper in a small saucepan.
8. Heat over medium heat.
9. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes.
10. Immediately strain oil through a fine-mesh strainer set in a large bowl.
11. Set garlic/rosemary mixture aside and reserve separately.
12. When potatoes are cooked, drain carefully.
13. Let them rest in the pot for about 30 seconds to allow excess moisture to evaporate.
14. Transfer to bowl with infused oil, season to taste with a little more salt and pepper.
15. Toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
16. Transfer potatoes to a large rimmed baking sheet.
17. Separate them, spreading them out evenly.
18. Transfer to oven and roast, without moving, for 20 minutes.
19. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes.
20. 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.
21. Transfer potatoes to a large bowl and add garlic/rosemary mixture and small handful fresh parsley leaves, minced.
22. Toss to coat and season with more salt and pepper to taste.
23. Serve immediately.

These are the most flavorful crispy roast potatoes you'll ever make. And they just happen to be gluten-free and vegan (if you use oil) to boot.

Crispy Roast Potatoes

source^[2]

Ingredients

	25 g	kosher salt
	4 g	baking soda
	2 kg	russet or Yukon Gold potatoes
	75 ml	extra-virgin olive oil
	small handful	rosemary leaves
	3 cloves	garlic
		freshly ground black pepper
	small handful	fresh parsley leaves

Directions

1. Adjust oven rack to center position.
2. Preheat oven to 450°F (230°C) or 400°F (200°C) if using convection.
3. Heat 2 quarts (2L) water in a large pot over high heat until boiling.
4. Add 25g kosher salt, 4g baking soda, and 2kg russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, and stir.
5. Return to a boil, reduce to a simmer.
6. Cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
7. Combine 75ml extra-virgin olive oil (or duck fat or beef fat) with small handful rosemary leaves, finely chopped, 3cloves garlic, minced, and a few grinds of freshly ground black pepper in a small saucepan.
8. Heat over medium heat.
9. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes.
10. Immediately strain oil through a fine-mesh strainer set in a large bowl.
11. Set garlic/rosemary mixture aside and reserve separately.
12. When potatoes are cooked, drain carefully.
13. Let them rest in the pot for about 30 seconds to allow excess moisture to evaporate.
14. Transfer to bowl with infused oil, season to taste with a little more salt and pepper.
15. Toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
16. Transfer potatoes to a large rimmed baking sheet.
17. Separate them, spreading them out evenly.
18. Transfer to oven and roast, without moving, for 20 minutes.
19. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes.
20. 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.
21. Transfer potatoes to a large bowl and add garlic/rosemary mixture and small handful fresh parsley leaves, minced.
22. Toss to coat and season with more salt and pepper to taste.
23. Serve immediately.

These are the most flavorful crispy roast potatoes you'll ever make. And they just happen to be gluten-free and vegan (if you use oil) to boot.