Crispy potatoes

 

4g baking soda and 25g kosher salt per 2 qt water to boil potatoes

4 lbs russets (or Yukons) peeled and cut into large chunks (2-3” or so)

5T (75ml) extra virgin olive oil/duck fat

 

Oven rack to center, preheat oven to 450

Bring 2 quarts of water to a boil over high heat

When the water comes to a boil, add salt and baking soda and the potatoes and stir.  Return to a boil then reduce to a simmer and cook until a knife meets little resistance when inserted into a potato chunk – about 10 min after returning to boil

Drain carefully and let rest in pot for about 30 seconds to allow excess moisture to steam off – transfer to a bowl with the melted fat, season to taste with salt and pepper, and toss to coat roughly until a thick later of mashed potato0like paste has built up on the potato chunks

Transfer to large parchment lined rimmed baking sheet and spread them evenly – roast 20 min, flip, continue roasting until deep brown and crisp, shaking and turning a few more times, about 30-40 min.