Crispy Roast Potatoes (Print Version)

# Ingredients:

01 - 4 pounds russet or Yukon Gold potatoes.
02 - 1/2 teaspoon baking soda.
03 - 5 tablespoons olive oil or duck/beef fat.
04 - Fresh rosemary leaves, chopped.
05 - 3 medium garlic cloves, minced.
06 - Fresh parsley leaves, minced.
07 - Kosher salt.
08 - Black pepper.

# Instructions:

01 - Preheat oven to 450°F (230°C) and position rack in center.
02 - Boil 2 quarts water with salt and baking soda, add peeled and chunked potatoes.
03 - Simmer potatoes until just tender when pierced, about 10 minutes.
04 - Meanwhile, heat oil with rosemary and garlic until garlic starts turning golden.
05 - Strain infused oil into bowl, reserving garlic and herb mixture separately.
06 - Drain potatoes, let steam dry 30 seconds, then toss roughly in infused oil.
07 - Spread potatoes on baking sheet, ensuring they don't touch.
08 - Roast 20 minutes undisturbed, then turn carefully with spatula.
09 - Continue roasting 30-40 minutes more, turning occasionally until deeply browned.
10 - Toss hot potatoes with reserved garlic mixture and parsley before serving.

# Notes:

01 - Different potatoes give different results.
02 - Cut chunks very large.
03 - Serve immediately for best texture.
04 - Can use various fats.

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