Ultra-Crispy Roast Potatoes
Golden, shatteringly crisp exteriors give way to pillowy, creamy centers in these roast potatoes — achieved by a parboil-and-ruffle technique and a hot, dry roast. Simple ingredients and a couple of decisive steps deliver restaurant-level crunch at home.
2 lb russet potatoes, peeled and cut into 1 1/2-inch pieces
1 tbsp kosher salt
1 tsp baking soda
8 cup water, for parboiling
3 tbsp duck fat, or use vegetable oil
2 tbsp olive oil
1 tbsp fresh rosemary, finely chopped
2 clove garlic, crushed
1 tsp freshly ground black pepper
1 tsp flaky sea salt, for finishing
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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