- 1/2 teaspoon of Baking Soda
- 1/3 cup of Kosher Salt
- 7 large russet potatoes
- fresh rosemary
- 6 tablespoons of duck fat
Place oven rack at top position, turn broiler to 475 degrees
Pour 10 cups of water into a dutch oven and bring to a boil.
Peal the potatoes and cut them into 1.5 inch pieces.
Put potatoes into dutch oven along with 1/3 cup kosher salt and .5 teaspoon baking soda.
boil 1 minute, drain, return to pot and place over low heat and shake pot until surface moister is gone (2 minute).
Remove from heat add 5 tablespoons of duck fat 1 teaspoon of kosher salt.
Mix for 30 seconds.
Roast evenly on sheet for 15 minutes, remove and flip, roast until golden 12-15 minutes.
Combine rosemerry and 1 tablespoon of duckfat, pour over potatoes and flip to mix.
Roast for 3-5 more minutes, season with salt and pepper to taste serve immediately.