Roast Potatoes


  • 1/2tsp Baking Soda
  • 2lbs Russet Potatoes large diced
  • 5tbsp Olive Oil, Beef Fat, or Duck Fat
  • 3 Garlic Cloves minced
  • Rosemary Leaves finely chopped
  • Parsley minced
  • Kosher Salt
  • Spices


  1. 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.
  2. Meanwhile, combine oil with 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.
  3. When 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.
  4. Transfer potatoes to a baking sheet and separate evenly. Roast for 20min, then shake pan and turn potatoes. Roast for another 30-40min, turning occasionally.
  5. Mix cooked potatoes, the garlic/rosemary mixture, parsley and any other spices in a bowl, toss to coat.