A popular side dish at this year’s Thanksgiving was a batch of roast potatoes following a recipe developed by J. Kenji Lopez-Alt for SeriousEats.com. The recipe calls for some unusual steps which ultimately increase the contrast between a crispy and browned exterior and a creamy interior. A batch takes about 90 minutes and will serve 6-8 people.
2 Tbs. kosher salt
½ tsp. baking soda
4 lbs. russet or gold potatoes, peeled and cut into large chunks
5 Tbs. extra virgin olive oil (or duck, goose, or beef fat)
Small handful fresh rosemary leaves, chopped
3 medium cloves garlic, chopped
Salt and freshly ground black pepper to taste
Small handful fresh parsley, chopped for garnish
Preheat the oven to 450 degrees.
In a large pot heat 2 quarts of water over high heat until boiling. Add the kosher salt and baking soda and then the potato chunks. Return to a boil, reduce to a simmer, and cook the potatoes until a knife easily pierces them, about 10 minutes.
Put in a small saucepan the oil/fat, rosemary, garlic, and a little black pepper. Over medium heat, cook the garlic until it is just beginning to turn golden, about 3 minutes. Using a fine sieve, drain the flavored oil into a small bowl. Reserve the garlic and rosemary which will be added to the potatoes at the end.
Drain the potatoes. Return them to the hot pan for about 30 seconds to let the heat dry the surfaces of the potatoes, and then put the potatoes in a large bowl with the flavored oil. Toss the potatoes to coat them with the oil and to scuff up the surfaces of the chunks.
Put the potatoes in a single layer on a half sheet pan and sprinkle with a little salt and black pepper. Roast without stirring for 20 minutes. Then with a flexible spatula, get under the potatoes and separate them from the pan and invert them. Continue to roast the potatoes until brown and crisp all over, occasionally stirring and turning them. After about 30-40 minutes, they should be done.
When done, put them in a large bowl and sprinkle them with the reserved rosemary and garlic and with chopped parsley. Toss well. Check for seasoning and serve immediately.