Total Time: 1 hr 35 mins | Yield: 6 to 8 Servings
The best indeed! These roasted potatoes will surely put a smile on your face today! Try this recipe now and prepare to fall in love! Feel free to tweak this recipe to your liking. Enjoy!
Ingredients:
3 medium cloves garlic, minced
A small handful of fresh parsley leaves, minced
5 tbsp (75ml) extra virgin olive oil, duck fat, goose fat, or beef fat
Kosher salt
1/2 tsp (4g) baking soda
A small handful of picking fresh rosemary leaves, finely chopped
Freshly ground black pepper
4 lbs (about 2 kg) of russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size
Directions:
Place the oven rack in the middle of the oven.
Preheat the oven to 225 degrees C or 450 degrees F.
Place a large pot with 2-quarts of water on the stove and turn the heat to high. Allow the water to boil.
Add the potatoes, baking soda, and a bit of salt. Cook for 10 minutes until the potatoes are fork-tender.
Place a saucepan on the stove and turn the heat to medium.
Add olive oil, garlic, black pepper, rosemary, and beef fat. Stir and cook for 3 minutes or until the garlic is a bit toasted. Strain into a large mixing bowl. Set aside the garlic mixture.
Drain the potatoes and allow them to cool for a minute.
Add the potatoes into the bowl with the infused oil. Mash the potatoes until well incorporated with the infused oil.
Move the potatoes onto a large rimmed baking sheet.
Place it in the preheated oven and bake for about 20 minutes.
Flip the potatoes and roast for another 30 minutes.
Put the potatoes into a large serving bowl.
Add the parsley and garlic mixture on top.
Sprinkle salt and pepper to season.
Serve and enjoy!
Nutrition Facts:
Calories 289 | Total Fat 9g 11% | Saturated Fat 1g 6% | Cholesterol 0mg 0% | Sodium 977mg 42% | Total Carbohydrate 49g 18% | Dietary Fiber 5g 18% | Total Sugars 3g | Protein 6g | Vitamin C 23mg 117% | Calcium 40mg 3% | Iron 3mg 15% | Potassium 1229mg 26%
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