Ingredients
Equipment
Method
- Adjust the oven rack to the center position and preheat your oven to 450°F (230°C) or 400°F (200°C) if you are using convection.
- Heat 2 quarts (2L) of water in a large pot over high heat until it boils. Add 2 tablespoons of kosher salt, the baking soda, and the potatoes. Stir them together. Return the water to a boil, then reduce the heat to a simmer. Cook until a knife meets little resistance when you insert it into a potato chunk, about 10 minutes after the water returns to a boil.
- While the potatoes cook, combine the oil (or fat), rosemary, garlic, and a few grinds of black pepper in a small saucepan. Heat this mixture over medium heat. Stir and shake the pan constantly until the garlic just begins to turn golden, about 3 minutes. Immediately strain the oil through a fine-mesh strainer set into a large bowl. Set the reserved garlic and rosemary mixture aside separately.
- When the potatoes are cooked, drain them carefully and let them rest in the pot for about 30 seconds to let excess moisture evaporate. Transfer the potatoes to the bowl with the infused oil. Season them to taste with a little more salt and pepper. Toss the potatoes, shaking the bowl roughly, until a thick layer of mashed potato-like paste has built up on the potato chunks.
- Transfer the roughed-up potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Place the sheet in the oven and roast without moving for 20 minutes.
- Use a thin, flexible metal spatula to release any potatoes that stick. Shake the pan and turn the potatoes. Continue roasting until the potatoes are deep brown and crisp all over, turning and shaking them a few times during this cooking period, which should take 30 to 40 minutes longer.
- Transfer the potatoes to a large bowl. Add the reserved garlic/rosemary mixture and the minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
Notes
If you use Russet potatoes, you will get crisper crusts and fluffier centers. Yukon Golds will result in slightly less crisp potatoes with creamier centers, along with a darker color and deeper flavor. You can also use a mix of both types.
Cut the potatoes into very large chunks, at least 2 to 3 inches. For medium Yukon Golds, cut them in half crosswise, then split each half again to make quarters. For larger Yukon Golds or Russets, you can cut the potatoes into chunky sixths or eighths.