claire freehafer

ingredients

• 4 lbs russet or yukon gold potatoes, 🔪 cut into quarters, sixths, or eighths depending on size (2-3 in per piece)
• 3 medium cloves garlic, 🔪 minced
• small handful fresh parsley leaves, 🔪 minced
• small handful picked fresh rosemary leaves, 🔪 finely chopped
• 5 tbsp extra-virgin olive oil, duck fat, goose fat, or beef fat
• 1/2 tsp baking soda
• freshly ground black pepper
• kosher salt

instructions

1. adjust oven rack to center position and preheat oven to 🔥 450°F (400°F if using convection).

2. heat 2 quarts (2L) water in a large pot over 🔥 high heat until boiling.

3. add 2 tablespoons kosher salt, baking soda, and potatoes and stir. return to a 🔥 boil, reduce to a 🔥 simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about ⏲️ 10 minutes after returning to a boil.

4. meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over 🔥 medium heat. cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about ⏲️ 3 minutes. immediately strain oil through a fine-mesh strainer set in a large bowl. set garlic/rosemary mixture aside and reserve separately.

5. when potatoes are cooked, drain carefully and let them rest in the pot for about ⏲️ 30 seconds to allow excess moisture to evaporate. transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.

6. transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. transfer to oven and roast, without moving, for ⏲️ 20 minutes.

7. using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, ⏲️ 30 to 40 minutes longer.

8. transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. toss to coat and season with more salt and pepper to taste. serve immediately.