Instructions

• Preheat oven to 450°F.
• Peel the potatoes if desired and cut into approximately 1 1/2- to 2-inch chunks.
• Bring 2 quarts water to a boil in a large pot.
• Add 1 1/2 tablespoons kosher salt and the baking soda.
• Add the potatoes.
• Return to a boil, then reduce to a steady simmer.
• Cook for 8–10 minutes, or until the outsides are tender and beginning to soften but the pieces still hold their shape.
• While the potatoes cook, combine the oil or fat, garlic, and rosemary or thyme in a small saucepan.
• Cook over medium-low heat for 2–3 minutes, just until the garlic becomes fragrant.
• Do not brown the garlic.
• Strain the seasoned fat if desired to prevent the garlic and herbs from burning during roasting.
• Reserve the garlic and herbs.
• Drain the potatoes thoroughly and allow them to steam dry for 1–2 minutes.
• Return the potatoes to the pot.
• Add the seasoned fat and black pepper.
• Toss and shake the potatoes vigorously until their surfaces become rough, starchy, and slightly mashed around the edges.
• Spread the potatoes in a single layer on a large baking sheet, leaving space between the pieces.
• Roast for 20 minutes without disturbing them.
• Turn the potatoes and continue roasting for 25–35 minutes, turning once or twice more, until deeply golden brown and exceptionally crisp on all sides.
• Remove from the oven.
• Toss with the reserved garlic and herbs, if using, and season with additional salt to taste.
• Serve immediately while the exteriors are crisp and the centers are hot and creamy.
• Note: The baking soda makes the cooking water alkaline, helping break down the surfaces of the potatoes. Roughing them up after boiling creates a starchy coating that becomes exceptionally crisp during roasting.
• Note: For especially rich potatoes served with roast beef or prime rib, use rendered beef fat or drippings in place of the oil.