Cook Time: 30 mins | Total Time: 1 hr 15 mins | Yield: 6 to 8 Servings
I will never get tired of recommending this recipe to my friends because it is just simply the best! You will surely enjoy every bite of these delicious potatoes! Have a beautiful day, friends. Enjoy!
Ingredients:
Kosher salt
½ tsp (4g) baking soda
4 lbs (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
5 tbsp (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
A small handful picked rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
A small handful of fresh parsley leaves, minced
Directions:
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Place a large pot with two litres of salted water on the stove and turn the heat to high. Allow the water to boil.
Add baking soda and the potatoes. Stir until just mixed.
Turn the heat down to medium and cook the potatoes for another 10 minutes or until fork-tender.
Place a saucepan on the stove, then add the duck fat, olive oil, garlic, rosemary, and black pepper. Stir until well combined.
Turn the heat to medium. Stir and cook for 3 minutes or until the garlic turns golden brown.
Strain into a large mixing bowl. Set aside.
Drain the potatoes and put them into the mixing bowl with the oil.
Sprinkle salt and pepper, then toss until well coated.
Transfer the coated potatoes into a rimmed baking sheet and spread them on the bottom.
Place them inside the preheated oven and roast for 30 minutes or until they turn golden brown.
Remove from the oven and transfer the potatoes into a large mixing bowl.
Add the toasted garlic mixture and parsley. Toss everything until well coated.
Sprinkle more salt and pepper to season.
Serve hot and enjoy!
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