Crispy Roast Potatoes

🥘 Ingredients

• Yukon Gold potatoes 2 lb
• water 3 qt
• kosher salt 2 Tbs
• baking soda ½ tsp
• duck fat ¼ cup
• flaky salt 1 tsp
• rosemary 1 Tbs

1. 1

   Parboil Yukon Gold potatoes in water with kosher salt and baking soda 8 min , until the edge of a chunk crumbles against the side of the pan but the middle still holds.
2. 2

   Drain @&( timer and shake them hard in the dry pan, lid on, four or five good rattles, until every surface is rough and pasty, then leave them 5 min to steam off.
3. 3

   Heat duck fat on a sheet pan in the oven until it shimmers and moves like water when you tilt it.
4. 4

   Roll @&( timer in @&( timer until each one is coated, space them out, and 45 min at 425°F (220°C), turning them once at thirty minutes.
5. 5

   Scatter flaky salt and rosemary over @&( timer the moment they leave the oven.