Crispy Roast Potatoes

Ingredients

• 5 lbs potatoes, Yukon Gold or Russet, peeled optional
• 2 tbsp kosher salt
• 1/2 tsp baking soda
• 6 tbsp duck fat
• 3 sprigs fresh rosemary
• 1 head of garlic
• 1/2 tsp black pepper
• 1/4 cup parsley
• 1/3 cup Parmesan cheese

Instructions

1. Cut potatoes into uniform chunks.
2. Add potatoes to boiling water along with salt and baking soda.
3. Mix occasionally for about 10 minutes.
4. Drain and rough up the potatoes to create a starchy outside.
5. Let the potatoes rest to evaporate excess moisture.
6. Infuse duck fat with rosemary, garlic, and black pepper for a few minutes.
7. Strain the infused duck fat over the potatoes, saving the rest for later.
8. Add potatoes to a baking sheet with plenty of space.
9. Bake for 20 minutes, then flip the potatoes.
10. Finish baking, turning the potatoes every 30 minutes.
11. Add the potatoes to a bowl and cover with the saved aromatics, parsley, and Parmesan.