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ngredients :
IngredientsKosher salt1/2 teaspoon (4g) baking soda4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fatSmall handful picked rosemary leaves, finely chopped3 medium cloves garlic, mincedFreshly ground black pepperSmall handful fresh parsley leaves, minced
Préparations :
1.Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection).
Heat 2 quarts (2L) water in a large pot over high heat until boiling.
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