- 1/2tsp Baking Soda
- 2lbs Russet Potatoes
- 5tbsp Olive Oil, Beef Fat, or Duck Fat
- 3 Garlic Cloves
- Rosemary Leaves 'fineley chopped'
- Kosher Salt
- Preheat oven to 450 degrees. Heat a large pot of water on high until boiling. Add 2tbsp
kosher salt, baking soda, and potatoes and stir. Return to a boil, reduce to a simmer and cook for 10min.
- Meanwhile, combine
rosemary and spices in a small saucepan over medium heat. Cook, stirring and shaking pan constantly until
garlic begins to brown. Strain oil through a fine mesh into a bowl, and set
garlic/rosemary mixture aside.
potatoes are cooked, drain and let rest briefly to allow excess moisture to evaporate. Pour in reserved
oil, spice liberally, and toss to coat, shaking the pot agressively until a thick layer of potato paste has built up on the chunks.
potatoes to a baking sheet and separate evenly. Roast for 20min, then shake pan and turn
potatoes. Roast for another 30-40min, turning occasionally.
- Mix cooked
parsley and any other
spices in a bowl, toss to coat.