The Best Roasted Potatoes

The Best Roasted Potatoes

What is the tastiest recipe you can think of?  No lame stuff.


Did you come up with something?  Well if you, for whatever strange reason, did not pick this recipe, you are wrong.  But don't worry, all is not lost.  We are here for you, to teach you, to guide you to the light.  

There are very few things as magical as these roast potatoes.  By far the crispiest, but also fluffiest little bits of heaven I have ever personally made myself.  The world is your oyster when it comes to the fat you choose.  We had some schmaltz (chicken fat) on hand, so we went with that.  They turned out RILL GUUD, like if we had set these little nuggets underneath a rotisserie chicken, letting all the drippings coat the potatoes. 

Do not, REPEAT DO NOT skip the baking soda in the potato-boiling water.  It does some sort of alchemy that helps the crispiness, but don't ask me how.  I'm an ignoramus and I do not have an answer for you.

My mouth is watering just writing about these, kind of want to make them right NOW.

This recipe is from Serious Eats.

Ingredients:

1/2 teaspoon baking soda
4 lbs russet or Yukon Gold potatoes, peeled and cut into sixths
5 tablespoons extra-virgin olive oil, duck fat, goose fat, beef fat, or chicken fat (we used chicken fat)
5 medium cloves garlic, minced
Freshly ground black pepper

Directions:

1. Adjust oven rack to center position and preheat oven to 450 degrees. Heat 2 quarts water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt, baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

2. Meanwhile, combine chicken fat (or oil), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic mixture aside and reserve separately.

3. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato-like paste has built up on the potato chunks.

4. Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.

5. Transfer potatoes to a large bowl and add garlic mixture. Toss to coat and season with more salt and pepper to taste.