Crispy Roasted Potatoes

Ingredients

• 3 lbs Yukon Gold potatoes, cut into large chunks
• 1 tbsp kosher salt, plus more to finish
• 1/2 tsp baking soda
• 1/4 cup olive oil or duck fat
• 6 cloves garlic, smashed
• 2 sprigs rosemary

Instructions

1. 1

   Boil the potatoes in well-salted water with the baking soda for ten minutes, until the edges just begin to give when poked.

2. 2

   Drain them thoroughly and shake the colander hard so the surfaces rough up into a starchy paste — this is what turns crisp.

3. 3

   Toss the potatoes with the hot fat on a preheated sheet pan and spread them out with plenty of space between pieces.

4. 4

   Roast at 450F for thirty-five to forty-five minutes, turning once, until every side is deep golden and audibly crunchy.

5. 5

   Add the garlic and rosemary for the last five minutes, then finish with flaky salt and serve straight away.