Achieving the perfect roast potato is a matter of chemistry. This extended protocol uses Alkaline Pectolysis to maximize the surface area of the potato starch, resulting in a glass-like crunch that stays crispy even as the potatoes cool.
Ingredients
- Potatoes: 4 lbs (Russet or Yukon Gold).
- Baking Soda: 1/2 teaspoon (Essential for the alkaline break).
- Roasting Fat: 1/2 cup (Olive oil, duck fat, or beef tallow).
- Aromatics: 5 cloves garlic and 2 tablespoons fresh rosemary.
- Seasoning: Kosher salt and freshly cracked black pepper.
Step-by-Step Instructions
1. The Alkaline Parboil
Boil the potato chunks in water with 2 tablespoons of salt and 1/2 teaspoon of baking soda for 10-12 minutes. Drain them and let them steam dry in the colander for at least 3 minutes to remove surface moisture.
2. The Rough-Up & Infusion
Infuse your oil with garlic and rosemary on the stove, then strain. Toss the dry potatoes in the infused oil vigorously. You want the edges to break down into a thick, starchy paste—this paste is what creates the ultimate crunch.
3. The High-Heat Roast
Preheat your oven to 450°F (230°C). Spread the potatoes on a hot baking sheet. Roast for 50-60 minutes total, turning them halfway through. The potatoes are done when they are deep golden brown and sound hollow when tapped.
4. Final Seasoning
Toss the hot potatoes with the reserved garlic and herb bits immediately after they come out of the oven so the residual heat warms the aromatics without burning them.
