These roast potatoes achieve maximum crispness by parboiling with baking soda, coating in herb-infused fat, and roasting at high heat until deep golden brown. The technique creates shatteringly crispy exteriors while keeping interiors tender.
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Adjust oven rack to center position and preheat oven to 450°F (230°C) or 400°F (200°C) if using convection. Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), 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.
Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, 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/rosemary mixture aside and reserve separately.
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 infused 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.
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.
Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
Store leftovers in an airtight container up to 3 days; reheat in a 400°F oven for 10–15 minutes to restore crispness.
Large rimmed baking sheet · Fine-mesh strainer · Thin flexible metal spatula
Baking soda raises the pH and breaks down the potato surface, creating more starch paste that clings to the potatoes and fries up extra crispy during roasting.
Butter can burn at 450°F. Use olive oil, duck fat, goose fat, or beef fat for best results and to prevent scorching.
Cut larger potatoes into eighths and smaller ones into quarters or sixths so all pieces cook evenly, typically 1.5 to 2 inches per side.
Store in an airtight container up to 3 days; reheat in a 400°F oven for 10–15 minutes until warmed through and crispy again.
Parboil and drain potatoes up to 4 hours ahead; toss with herb oil and roast just before serving for maximum crispness.
