Ingredients:

  • 3 lbs Yukon Gold or Russet potatoes
  • 1 tsp baking soda
  • 1 tbsp kosher salt
  • 1/3 cup extra virgin olive oil
  • 4 garlic cloves, smashed
  • 2 sprigs fresh rosemary

Instructions:

  1. Prep the spuds. Peel 3 lbs of potatoes and cut them into uniform 2 inch chunks. Place them in a large pot and cover with cold water by at least an inch. Note: Starting with cold water ensures the potatoes cook evenly from edge to center.
  2. Season the water. Add 1 tbsp kosher salt and 1 tsp baking soda to the pot. Stir once to dissolve.
  3. The alkaline parboil. Bring the water to a rolling boil over high heat. Reduce to a simmer and cook for approximately 10 minutes. Check until the exterior is soft and fuzzy but the centers are still firm when pierced with a knife.
  4. Infuse the aromatics. While the potatoes boil, place 1/3 cup EVOO in a small saucepan with 4 smashed garlic cloves and 2 sprigs of rosemary. Heat over medium until the garlic turns golden and smells intensely fragrant.
  5. Strain the oil. Pour the infused oil through a fine mesh strainer into a large bowl. Reserve the toasted garlic and rosemary for later — do not throw them away!
  6. Steam dry the potatoes. Drain the potatoes into a colander and let them sit for 2 minutes. Wait until the surface looks matte and dry before moving to the next step.
  7. The rough up. Transfer the potatoes to the bowl with the infused oil. Shake the bowl vigorously until a thick, starchy paste coats every potato chunk.
  8. Preheat the tray. While shaking, ensure your oven and a heavy roasting pan are preheated to 450°F (230°C).
  9. The over high heat roast. Carefully spread the potatoes onto the hot tray. Roast for 20 minutes, then flip them over. Continue roasting for 25-30 minutes until they are deep mahogany brown and shatteringly crisp.
  10. The final flourish. Toss the hot potatoes with the reserved garlic, rosemary, and 1/2 tsp flaky sea salt. Serve immediately while the sizzle is still audible. > Chef's Tip: If the potatoes seem to be sticking when you try to flip them at the 20 minute mark, leave them for another 5 minutes. They will naturally release from the pan once a sufficient crust has formed. Flaky Apple Pie with Butter Shingling for 8 Servings — Master our Flaky Apple Pie recipe with a unique butter shingling technique. I...Hobo Casserole Recipe with Ground Beef for 6 — Master this hobo casserole recipe with our step-by-step guide using ground be...Marinated Beef Kebabs for 6 Servings — Master Marinated Beef Kebabs with our high-acid, umami soak designed for gril... $img_2$