I love potatoes! I eat pretty much every day. This recipe that I am sharing with you today is just one of my favourite recipes to prepare. Oh, man, you are so in for a treat! I have listed all the things you will be needing so just follow them step by step and you are good to go. Enjoy!
Ingredients:
Kosher salt
1/2 tsp (4g) baking soda
4 lbs (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size
5 tbsp (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
A small handful picked rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
A small handful of fresh parsley leaves, minced
Directions:
1. Prepare the oven and preheat to 200 degrees C or 400 degrees F.
2. Place a large pot with 2 litres of water and turn the heat to high. Allow the water to boil.
3. Add baking soda, potatoes, and 2 tbsp of salt. Stir until well mixed, then let it boil again.
4. Turn the heat down to low and simmer for 10 minutes.
5. Place a saucepan on the stove, then add the duck fat, olive oil, rosemary, garlic, and pepper. Turn the heat to medium.
6. Stir and cook for 3 minutes or until done.
7. Use a strainer to strain the mixture. Place it into a large mixing bowl.
8. Drain the cooked potatoes and allow them to sit at room temperature to cool for 30 seconds.
9. Place the potatoes into a mixing bowl, then drizzle oil and season with salt and pepper. Toss until well coated.
10. Arrange the potatoes into a baking sheet.
11. Place them inside the preheated oven and bake for about 20 minutes or until done.
12. Remove from the oven, then add the garlic mixture, salt, pepper, and parsley. Toss until well coated.
13. Serve hot and enjoy!
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