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Herb and Garlic Roasties
Roasted to perfection, these potatoes are crunchy, herby and oh-so-good.
YIELDS
4
Ingredients
- 4 lbs yukon gold potatoes
- 2 bay leaves
- 2 tablespoons salt
- 1 1/2 teaspoons baking soda
- 5 tablespoons duck fat
- 3 tablespoons butter, softened
- 2 tablespoons minced, fresh chives
- 1 tablespoon minced, fresh thyme leaves
- 1 tablespoon fresh lemon zest
- 1 cloves garlic, minced
- Salt and pepper
Directions
- Peel the potatoes and cut them into large chunks— roughly six pieces each, for large potatoes.
- Add the potatoes, bay leaves and salt to a large pot of water set over high heat. Ring the water to a boil and add the baking soda. Oil the potatoes for about 12-14 minutes until the flesh yields slightly to a sharp knife. You won’t be tempted to cook them over.
- Drain the potatoes. Transfer them back to the pot, let them rest off the heat, and uncovered them for five minutes.
- In the meantime, add the duck fat to a large-rimmed baking sheet. Lace it in the oven for five minutes to let the duck fat heat up.
- Place a lid on the potatoes and give them a gentle shake for about 15 seconds, creating a fluffy, starchy exterior on the potatoes.
- Carefully remove the baking sheet with the duck fat from the oven. Gently place all the potatoes in the hot duck fat. Arrange the potatoes so that they are in one single layer and not crowded together.
- Roast undisturbed for about 20 minutes until the underside is golden brown and crispy. Use a thin metal spatula to turn each potato. Return the potatoes to the oven to roast for another 10 minutes. Gain, flip the potatoes, and return them to the oven to cook for another 10 minutes.
- In the meantime, mix the butter, chives, thyme, lemon zest and garlic.
- When the potatoes are cooked, carefully transfer them to a serving bowl. Add the butter and herb mixture and stir so the butter melts and coats all the potatoes. Eason with salt and pepper and serve immediately. Enjoy!
