Oven Roasted Potatoes

This recipe follows the original one.

Ingredients

• Kosher salt
• 4 g baking soda
• 2 kg of potatoes
• 75 ml extra-virgin olive oil, duck fat, goose fat, or beef fat
• Small handful picked fresh rosemary leaves
• 3 medium cloves garlic
• Ground black pepper
• Salt
• Small handful fresh parsley leaves

Directions

Boiling the potatoes

• Heat two liters of water in a large pot over until boiling.
• Preheat oven to 200°C using convection.
• Peel and cut potatoes into quarters or sixths.
• Add to the water pot 2 tablespoons of salt, the baking soda, and the potatoes and stir.
• Return to a boil, reduce to a simmer, and cook until a knife meets little resistance, about 10 minutes after returning to a boil.

Preparing the oil

• Warm a skillet to medium heat.
• Mince the garlic.
• Chop rosemary.
• Combine the fat with rosemary, garlic, and black pepper.
• 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.

Preparing the potatoes for the oven

• When potatoes are cooked, drain and let them rest in the pot for about 30 seconds.
• Transfer to bowl with infused oil, season to taste, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
• Transfer potatoes to a baking sheet and separate them, spreading them out evenly.

Potatoes in the oven

• Transfer to oven and roast, without moving for 20 minutes.
• 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.

Finishing

• Mince parsley.
• 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.