The Best Crispy Roast Potatoes Ever

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

Ingredìents

• Kosher salt
• 1/2 teaspoon (4g) bakìng soda
• 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut ìnto quarters, sìxths, or eìghths, dependìng on sìze (see note)
• 5 tablespoons (75ml) extra-vìrgìn olìve oìl, duck fat, goose fat, or beef fat
• Small handful pìcked rosemary leaves, fìnely chopped
• 3 medìum cloves garlìc, mìnced
• Freshly ground black pepper
• Small handful fresh parsley leaves, mìnced

Dìrectìons

1. Adjust oven rack to center posìtìon and preheat oven to 450°F/230°C (or 400°F/200°C ìf usìng convectìon). Heat 2 quarts (2L) water ìn a large pot over hìgh heat untìl boìlìng. Add 2 tablespoons kosher salt (about 1 ounce; 25g), bakìng soda, and potatoes and stìr. Return to a boìl, reduce to a sìmmer, and cook untìl a knìfe meets lìttle resìstance when ìnserted ìnto a potato chunk, about 10 mìnutes after returnìng to a boìl.
2. Meanwhìle, combìne olìve oìl, duck fat, or beef fat wìth rosemary, garlìc, and a few grìnds of black pepper ìn a small saucepan and heat over medìum heat. Cook, stìrrìng and shakìng pan constantly, untìl garlìc just begìns to turn golden, about 3 mìnutes. ìmmedìately straìn oìl through a fìne-mesh straìner set ìn a large bowl. Set garlìc/rosemary mìxture asìde and reserve separately.
3. When potatoes are cooked, draìn carefully and let them rest ìn the pot for about 30 seconds to allow excess moìsture to evaporate. Transfer to bowl wìth ìnfused oìl, season to taste wìth a lìttle more salt and pepper, and toss to coat, shakìng bowl roughly, untìl a thìck layer of mashed potato–lìke paste has buìlt up on the potato chunks..
4. Transfer potatoes to a large rìmmed bakìng sheet and separate them, spreadìng them out evenly. Transfer to oven and roast, wìthout movìng, for 20 mìnutes. Usìng a thìn, flexìble metal spatula to release any stuck potatoes, shake pan and turn potatoes. Contìnue roastìng untìl potatoes are deep brown and crìsp all over, turnìng and shakìng them a few tìmes durìng cookìng, 30 to 40 mìnutes longer.
5. Transfer potatoes to a large bowl and add garlìc/rosemary mìxture and mìnced parsley. Toss to coat and season wìth more salt and pepper to taste. Serve ìmmedìately.

Recipe Adapted From seriouseats.com

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