Cooking Instructions

• Adjust oven rack to center position and preheat oven to 450°F (230°C) or 400°F (200°C) if using convection. Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add kosher salt, baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until knife meets little resistance, about 10 minutes after boiling.
• Combine olive oil, duck fat, or beef fat with rosemary, garlic, and black pepper in a small saucepan over medium heat. Cook, stirring constantly, until garlic begins to turn golden, about 3 minutes. Strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside.
• Drain cooked potatoes carefully and let them rest in the pot for about 30 seconds to evaporate excess moisture. Transfer to bowl with infused oil, season with salt and pepper, and toss until a thick layer of paste forms on the potatoes.
• Transfer potatoes to a large rimmed baking sheet, spread out evenly, and roast without moving for 20 minutes. Turn potatoes with a spatula, shake pan, and roast until deep brown and crisp, about 30 to 40 minutes longer, shaking occasionally.
• Transfer potatoes to a bowl, add garlic/rosemary mixture and parsley, toss to coat, and season with more salt and pepper to taste. Serve immediately.