Garlic Roasted Potatoes

Parboiling the potatoes and roughing up their edges before roasting is the trick behind restaurant-crisp exteriors with fluffy interiors.

Instructions

1. 1

   Preheat the oven to 425°F (220°C) with a large rimmed baking sheet inside to preheat as well.

2. 2

   Place the potato chunks in a large pot, cover with cold water by 2 inches, and add the baking soda and a generous amount of salt. The baking soda raises the water's alkalinity, which breaks down the potatoes' surface starch and helps them fluff up into craggy, crispable edges once roasted.

3. 3

   Bring to a boil and cook for 7–8 minutes, until the outside of the potatoes is just starting to soften but the centers are still firm.

4. 4

   Drain thoroughly in a colander, then let sit for 2 minutes to steam off excess moisture.

5. 5

   Return the drained potatoes to the empty pot and shake vigorously with the lid on, or toss roughly with a spoon — this roughs up and fluffs the exterior of each piece, creating more surface area to crisp.

6. 6

   Carefully remove the hot baking sheet from the oven and pour on the oil or duck fat, tilting to coat.

7. 7

   Add the potatoes to the hot sheet in a single layer, cut-side down where possible, and toss to coat in the fat. The sheet should sizzle immediately on contact.

8. 8

   Roast for 20 minutes, then remove from the oven, add the garlic, rosemary, and thyme, and toss well.

9. 9

   Return to the oven and roast 15–20 minutes more, until deeply golden and crisp on the outside.

10. 10

    Season generously with salt and pepper, garnish with parsley, and serve immediately.