The Food Lab: How to Roast the Best Potatoes of Your Life

By J. Kenji López-Alt · 50 min

Ingredients

Instructions

1. Set the oven rack to the centre and preheat to 450°F/230°C (400°F/200°C for convection). Bring 2 quarts water to a boil in a large pot. Add 2 tablespoons kosher salt, the baking soda and the potatoes, and stir. Return to a boil, then simmer until a knife meets little resistance in a chunk, about 10 minutes after returning to the boil.
2. Heat the olive oil, duck fat or beef fat in a small pan with the rosemary, garlic and a few grinds of pepper over medium heat, stirring constantly until the garlic just turns golden, about 3 minutes. Strain the oil immediately into a large bowl and set the garlic and rosemary aside.
3. Drain the potatoes well and let them rest in the pot for about 30 seconds. Transfer them to the infused oil bowl, season with more salt and pepper, and toss, shaking until a thick layer of mashed-potato-like paste coats each piece.
4. Spread the potatoes out on a large rimmed baking sheet. Roast without moving for 20 minutes. Release any stuck potatoes with a thin metal spatula, shake the pan and turn the potatoes. Keep roasting, turning a few times, for another 30 to 40 minutes, until deep brown and crisp all over.
5. Transfer to a large bowl, add the garlic-rosemary mixture and minced parsley, toss, and season with more salt and pepper. Serve immediately.

Summarized from J. Kenji López-Alt's video. Watch it for the details.

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