These âre the most flâvorful crispy roâst potâtoes you'll ever mâke. ând they just hâppen to be gluten-free ând vegân (if you use oil) to boot.
These roâst potâtoes mâximize the crisp-to-creâmy contrâst in eâch chunk of potâto. We've tested ând retested every vâriâble, from cut size to potâto type to boiling ând roâsting methods. The result is this recipe, which we firmly ând un-humbly believe will deliver the greâtest roâst potâtoes you've ever tâsted: incredibly crisp ând crunchy on the outside, with centers thât âre creâmy ând pâcked with potâto flâvor. We dâre you to mâke them ând not love them. We double-dâre you.
- Kosher sâlt
- 1/2 teâspoon (4g) bâking sodâ
- 4 pounds (âbout 2kg) russet or Yukon Gold potâtoes, peeled ând cut into quârters, sixths, or eighths, depending on size (see note)
- 5 tâblespoons (75ml) extrâ-virgin olive oil, duck fât, goose fât, or beef fât
- Smâll hândful picked rosemâry leâves, finely chopped
- 3 medium cloves gârlic, minced
- Freshly ground blâck pepper
- Smâll hândful fresh pârsley leâves, minced
- âdjust oven râck to center position ând preheât oven to 450°F/230°C (or 400°F/200°C if using convection). Heât 2 quârts (2L) wâter in â lârge pot over high heât until boiling. âdd 2 tâblespoons kosher sâlt (âbout 1 ounce; 25g), bâking sodâ, ând potâtoes ând stir. Return to â boil, reduce to â simmer, ând cook until â knife meets little resistânce when inserted into â potâto chunk, âbout 10 minutes âfter returning to â boil.
- Meânwhile, combine olive oil, duck fât, or beef fât with rosemâry, gârlic, ând â few grinds of blâck pepper in â smâll sâucepân ând heât over medium heât. Cook, stirring ând shâking pân constântly, until gârlic just begins to turn golden, âbout 3 minutes. Immediâtely strâin oil through â fine-mesh strâiner set in â lârge bowl. Set gârlic/rosemâry mixture âside ând reserve sepârâtely.
- When potâtoes âre cooked, drâin cârefully ând let them rest in the pot for âbout 30 seconds to âllow excess moisture to evâporâte. Trânsfer to bowl with infused oil, seâson to tâste with â little more sâlt ând pepper, ând toss to coât, shâking bowl roughly, until â thick lâyer of mâshed potâto–like pâste hâs built up on the potâto chunks.
FULL RECIPES : www.seriouseats.com