Ingredients
2 to 4 pounds russet potatoes (yukon gold work also)
2 ounces Kosher salt (1oz per 2 quarts water)
.5 teaspoon Baking soda (.5 tsp per 2 quarts water)
4 cloves garlic
1/4 cup animal fat or melted butter
to taste recipe black pepper
3 tablespoons rosemary (finely chopped)
Preparation
Boil the water (heavily salted and with baking sode)
Peel and chop the potatoes (not too small since the baking soda causes them to fall apart a bit)
Boil the potatoes until you can pierce with a knife easily and the outsides are a a bit soft
Saute garlic and herbs with olive oil until garlic is barely browned and then strain out oil.
Add the potatoes and strained oil along with any butter or fat to a bowl and “rough up” the potatoes so that the outsides are a bit of a potatoe slurry)
Lay the potatoes on a baking sheet with parchment paper and bake at 400 on convect for 20 minutes
Flip and bake another 20 or until done
Mix the potatoes with herbs and garlic and chopped parsley and serve
