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Directions:
1. **Prepare the Potatoes:** Adjust your oven rack to the center position and preheat the oven to 450°F (230°C) or 400°F (200°C) if using convection. Bring 2 quarts (2L) of water to a boil in a large pot. Add the kosher salt and baking soda, then the potatoes. 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 boiling.
2. **Infuse the Oil:** While the potatoes are boiling, heat the oil (or fat of choice) in a small saucepan over medium heat. Add the rosemary, garlic, and black pepper. Stir constantly until the garlic begins to turn golden, about 3 minutes. Strain the oil into a large bowl, setting the garlic and rosemary aside.
3. **Coat the Potatoes:** Drain the cooked potatoes and let them rest in the pot for 30 seconds to evaporate excess moisture. Transfer to the bowl with the infused oil. Season with more salt and pepper, and toss the potatoes to coat them thoroughly, shaking the bowl roughly until a thick layer of mashed potato-like paste forms on the surface.
4. **Roast the Potatoes:** Spread the potatoes evenly on a large rimmed baking sheet. Roast in the oven for 20 minutes without moving them. Use a thin, flexible spatula to release any stuck potatoes, then shake the pan and turn the potatoes. Continue roasting until the potatoes are deep brown and crisp all over, turning and shaking them a few more times during cooking, about 30 to 40 minutes longer.
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