Ingredients:

  • 3 lbs Yukon Gold Potatoes
  • 1 tsp Baking Soda
  • 2 tbsp Kosher Salt
  • 1/4 cup Duck Fat or Avocado Oil
  • 3 cloves Garlic, smashed
  • 1 tbsp Fresh Rosemary, finely minced
  • 1/2 tsp Freshly Cracked Black Pepper

Instructions:

  1. Peel and cut Yukon Gold potatoes into 2-inch chunks. Place in a stockpot with cold water, 2 tbsp kosher salt, and 1 tsp baking soda. Bring to a boil and simmer for 10 minutes until edges are soft but centers remain firm. Drain in a colander and allow to steam dry for 2 minutes.
  2. Transfer the dry potatoes to a large mixing bowl. Heat 1/4 cup Duck Fat with smashed garlic and minced rosemary until the garlic is golden and fragrant. Strain the infused fat over the potatoes and toss gently to ensure every nook is filled with oil. Shake the bowl vigorously (the 'scuffing' phase) until the exteriors are coated in a thick, starchy paste.
  3. Preheat oven to 400°F (200°C). Spread potatoes on a preheated baking sheet without crowding. Roast for 20 minutes. Flip the potatoes, and roast for an additional 15 minutes until deep mahogany and crispy.