Cook the Best Roasted Potatoes from Around the World

They are amazing!

INGREDIENTS

1/2 teaspoon of baking soda
4 pounds of red or Yukon Gold potatoes, peeled and quartered
5 tablespoons of duck fat
A small handful of rosemary leaves, finely chopped
3 cloves of garlic, minced
Salt and freshly ground black pepper
A small handful of fresh parsley leaves, minced

PREPARATION

• Preheat the oven to 450°F.
• Bring 2 quarts of water to a boil in a large pot over high heat.
• Add 2 tablespoons of salt, the baking soda, and the potatoes and stir.
• Return to a boil, reduce the heat, and simmer for about 10 minutes, until a knife meets some resistance when inserted into a piece of potato.
• Meanwhile, combine the duck fat, rosemary, garlic, and a bit of black pepper in a small saucepan and heat over medium. Cook for 3 minutes.
• Strain into a large bowl.
• When the potatoes are cooked, drain and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate.
• Transfer to the bowl with the infused fat, season with a little salt and pepper, and toss to coat.
• Spread the potatoes on a large baking sheet lined with parchment paper in a single layer.
• Place in the oven and roast, without moving, for 20 minutes.
• Using a spatula, flip the potatoes.
• Continue roasting until the potatoes are a beautiful dark brown, flipping and shaking a few times for an additional 30 to 40 minutes.
• Garnish with chopped parsley and serve immediately.