494-This Is How You Make Super Crispy Roasted Potatoes

This is a quick episode today to explain how I recently made extremely crispy lard roasted potatoes that went alongside a ribeye steak. This “technique” is like many, not my invention and not the invention of the person you might have heard it from before….if that makes sense.

So getting right to it first take your fat (lard, olive oil, duck fat, beef tallow) and place in small pot, add about 2 tbs minced rosemary, a few smashed garlic cloves and bring to a simmer…..keep this moving so you don’t burn the garlic. This quick infusion will leave the fat loaded with flavor, set aside and let cool.

Next place a pot of salted water (1/4 c salt) on the stove over high heat, while that is heating you want to take either russet potatoes or gold potatoes or red potatoes and peel them and cut into odd shaped chunks about golf ball size, but don’t pay too much attention to the size.

When the water has come to a rolling boil add 1/2 tsp baking soda to the water then add the potatoes and stir, let them come back to the boil, turn down a touch and let them cook roughly 8 minutes or until they are very tender, and on the verge of being overcooked…but not overcooked.

 

Drain then place on a sheet tray, allow the potatoes to cool off, and release a lot of steam (moisture) which will dry them a tad. During this time crank your over to 450 with the fan on if you have one, while the oven is heating toss potatoes with fat and a generous pinch or two of salt and pepper if you like pepper, toss the potatoes to coat then place on a parchment paper lined sheet tray.

The action of handling the potatoes; draining, tossing, etc. will beat up the exteriors a bit, making them look sort of shaggy which is good. Place into the hot oven and cook for about 25 minutes or until looking quite golden brown remove and use a spatula, or your fingers and turn them over. You can add some olive oil or melted butter at this point so they have a better chance of achieving a deep brown color. Continue cooking until they are quite brown and crisp. When Omi did these potatoes she used a baking dish and enough lard to allow them to be basted with the melted lard upon flipping.

When finished I like to place it in a large bowl or platter and garnish it with fresh parsley or chives.

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