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INGREDIENTS- Kosher salt
- 1/2 teaspoon (4g) bakìng soda
- 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut ìnto quarters, sìxths, or eìghths, dependìng on sìze (see note)
- 5 tablespoons (75ml) extra-vìrgìn olìve oìl, duck fat, goose fat, or beef fat
- Small handful pìcked rosemary leaves, fìnely chopped
- 3 medìum cloves garlìc, mìnced
- Freshly ground black pepper
- Small handful fresh parsley leaves, mìnced
INSTRUCTIONS
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Original link recipe >>>>>>>>>> HERE
source http://www.toprecipespedia.com/2018/12/the-best-crispy-roast-potatoes-ever.html
source https://nycmyfood.blogspot.com/2018/12/the-best-crispy-roast-potatoes-ever.html
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