THE BEST ROAST POTATOES EVER RECIPE

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This yeár, I decided to reexámine my potáto-roásting method from the ground up with the ideá of completely máximizing thát crisp-to-creámy contrást in eách chunk of potáto, testing ánd retesting every váriáble, from cut size to potáto type to boiling ánd roásting methods. The result is this recipe, which I firmly ánd un-humbly believe will deliver the greátest roást potátoes you’ve ever tásted: incredibly crisp ánd crunchy on the outside, with centers thát áre creámy ánd pácked with potáto flávor. I dáre you to máke them ánd not love them. I double-dáre you

Ingredients

  • Kosher sált
  • 1/2 teáspoon (4g) báking sodá
  • 4 pounds (ábout 2kg) russet or Yukon Gold potátoes, peeled ánd cut into quárters, sixths, or eighths, depending on size (see note)
  • 5 táblespoons (75ml) extrá-virgin olive oil, duck fát, or beef fát
  • Smáll hándful picked rosemáry leáves, finely chopped
  • 3 medium cloves gárlic, minced
  • Freshly ground bláck pepper
  • Smáll hándful fresh pársley leáves, minced

Directions

  1. ádjust oven ráck to center position ánd preheát oven to 450°F/230°C (or 400°F/200°C if using convection). Heát 2 quárts (2L) wáter in á lárge pot over high heát until boiling. ádd 2 táblespoons kosher sált (ábout 1 ounce; 25g), báking sodá, ánd potátoes ánd stir. Return to á boil, reduce to á simmer, ánd cook until á knife meets little resistánce when inserted into á potáto chunk, ábout 10 minutes áfter returning to á boil.
  2. Meánwhile, combine olive oil, duck fát, or beef fát with rosemáry, gárlic, ánd á few grinds of bláck pepper in á smáll sáucepán ánd heát over medium heát. Cook, stirring ánd sháking pán constántly, until gárlic just begins to turn golden, ábout 3 minutes. Immediátely stráin oil through á fine-mesh stráiner set in á lárge bowl. Set gárlic/rosemáry mixture áside ánd reserve sepárátely.
  3. When potátoes áre cooked, dráin cárefully ánd let them rest in the pot for ábout 30 seconds to állow excess moisture to eváporáte. Tránsfer to bowl with infused oil, seáson to táste with á little more sált ánd pepper, ánd toss to coát, sháking bowl roughly, until á thick láyer of máshed potáto–like páste hás built up on the potáto chunks.

Full Recipe: THE BEST ROAST POTATOES EVER RECIPE

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