Adjust kitchen appliance rack to center position and heat kitchen appliance to 450°F/230°C (or 400°F/200°C if mistreatment convection). Heat two quarts (2L) water in a very giant pot over high heat till boiling. Add two tablespoons kosher salt (about one ounce; 25g), bicarbonate, and potatoes and stir. come to a boil, cut back to a simmer, and cook till a knife meets very little resistance once inserted into a potato chunk, regarding ten minutes once returning to a boil.
Meanwhile, mix oil, duck fat, or beef fat with rosemary, garlic, and a couple of grinds of black pepper in a very little cooking pan and warmth over medium heat. Cook, stirring and shaking pan perpetually, till garlic simply begins to show golden, regarding three minutes. instantly strain oil through a fine-mesh filter set in a very giant bowl. Set garlic/rosemary mixture aside and reserve on an individual basis.
When potatoes ar steamed, drain rigorously and allow them to rest within the pot for regarding thirty seconds to permit excess wetness to evaporate. Transfer to bowl with infused oil, season to style with a touch additional salt and pepper, and toss to coat, shaking bowl roughly, till a thick layer of mashed potato–like paste has engineered au courant the potato chunks.
Transfer potatoes to an outsized rimmed baking sheet and separate them, spreading them out equally. Transfer to kitchen appliance and roast, while not moving, for twenty minutes. employing a skinny, versatile metal spatula to unleash any stuck potatoes, shake pan and switch potatoes. Continue cookery till potatoes ar coffee and crisp everywhere, turning and shaking them a couple of times throughout preparation, thirty to forty minutes longer.
Transfer potatoes to an outsized bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with additional salt and pepper to style. Serve instantly.
Russet potatoes can manufacture crisper crusts and fluffier centers. Yukon Golds are slightly less crisp and have creamier centers, with a darker color and deeper flavor. you’ll be able to additionally use a combination of the 2.
The potatoes ought to be take away terribly giant chunks, a minimum of two to three inches some. For medium-sized Yukon Golds, this implies cutting them in half crosswise, then rending every half once more to create quarters. For larger Yukon Golds or russets, you’ll be able to cut the potatoes into chunky sixths or eighths.