Crispy Roast Potatoes

  

The most flavorful crispy roast potatoes you'll ever make. And they happen to be gluten-free and vegan as well.

 

Ingredients

Kosher salt

1/2 teaspoon baking soda

4 pounds  russet peeled and cut into quarters

5 tablespoons extra-virgin olive oil

Fresh rosemary leaves, finely chopped

3 medium cloves garlic, minced

Freshly ground black pepper

fresh parsley leaves, minced

 

Preheat the oven to 450°F with the rack in the center position. In a large pot, bring 2 quarts of water to a boil over high heat. Stir in two tablespoons of kosher salt, baking soda, and potatoes. Bring back to a boil, minimize to a simmer, and cook till a knife pushed into a potato chunk meets little resistance, about ten minutes after returning to a boil. In the meantime, in a small saucepan, heat olive oil, rosemary, garlic, and a few grinds of black pepper over medium heat. Cook while stirring and moving the pan continually, for three minutes at a time or until garlic begins to turn golden. Pour the oil through a fine-mesh strainer set in a large bowl right away. Separately reserve the mixture. Whenever the potatoes are done, empty them carefully and leave them in the pot for thirty seconds to enable the excess moisture to evaporate. Move to a bowl with the infused oil, season with salt and pepper according to preference, and mix to coat, shaking the bowl somewhat, till a thick layer of mashed potato-like paste has formed on the potato chunks. Place the potatoes on a large baking sheet and space them out evenly. Place in the oven for twenty minutes at a time without moving. Gently shake the pan and turn the potatoes to release any stuck potatoes. Keep roasting till potatoes are deep brown and crisp throughout, approximately thirty to forty minutes longer, rotating and shaking several times throughout cooking. Add the potatoes, garlic/rosemary mixture, and minced parsley to a large mixing bowl. Mix to coat, then season with additional salt and pepper to taste. Serve