These roast potatoes maximize the crisp-to-creamy distinction in every chunk of potato. We've tested and retested each variable, from cut size to potato kind to boiling and preparation strategies. The result's this formula, that we tend to firmly and un-humbly believe can deliver the best roast potatoes you have ever tasted: implausibly crisp and crisp on the surface, with centers that square measure creamy and jam-choked with potato flavor. we tend to dare you to create them and not love them. we tend to double-dare you.
Ingredients
- Kosher salt
- 1/2 teaspoon (4g) baking soda
- 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
- 5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
- Small handful picked rosemary leaves, finely chopped
- 3 medium cloves garlic, minced
- Freshly ground black pepper
- Small handful fresh parsley leaves, minced
Instructions Visit @seriouseats.com
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