Kenji’s Crispy Roast Potatoes | Ashley

Name: Kenji’s Crispy Roast Potatoes | Ashley
Ingredients: Kosher salt; 1/2 teaspoon (4g) baking soda; 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note); 5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat; Small handful picked rosemary leaves, finely chopped; 3 medium cloves garlic, minced; Freshly ground black pepper; Small handful fresh parsley leaves, minced

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Ingredients

Kosher salt
1/2 teaspoon (4g) baking soda
4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
Small handful picked rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
Small handful fresh parsley leaves, minced