Literally the best potatoes ever, hands-down.
Ingredients:
- 3 lbs baby or small potatoes, best if gold or fingerling
- Kosher salt to taste
- Thyme or other herbs to taste
- 1/4-1/2 C duck fat, more if needed (sub olive oil for a less-rich but still-good and vegetarian potato)
- 1-2 tsb baking soda
Directions:
- Cut potatoes into about 1-inch chunks.
- Line pan with nonstick foil or use an enameled cast-iron pan.
- Put pan in oven.
- Heat oven to 450.
- Bring 10 cups water to boil in large pot with tight-fitting lid. (Make sure you are able to easily lift the pot easily once the potatoes are inside.)
- When boiling, add kosher salt and baking soda. (The baking soda changes the ph of the water to ensure the crispiest outside and creamiest inside of the potatoes when done.)
- Add potatoes and simmer 6 minutes or until about half-cooked. Drain.
- Put the potatoes back in the pan, cover with lid, and SHAKE hard.
- Toss in fat, herbs, and more salt. Stir to combine and melt the fat. You want to make sure this is pretty fatty, so add more if needed.
- Pour potatoes onto hot pan. Try not to crowd.
- Roast 15 minutes, turn over/stir.
- Continue roasting for another 10-15 minutes.
Recipe based on a comment on this NYT Cooking recipe.
yikesadoodle! 