My son, Martin served these and I couldn't believe how delicious they were. When I asked him what the secret ingredient was, he told me "Duck Fat" which your u can get in a jar off of Amazon. It's well worth it, because they taste fabulous!
3 1/2pounds Yukon Gold potatoes - peeled and cut into 1 1/2 inch pieces
Kosher salt and pepper
1/2 tsp. baking soda
6 Tbsp.cduck fat
1 Tbsp. chopped fresh rosemary
Adjust oven rack to top position. Place rimmed baking sheet on rack and heat to 475 degrees.
Bring 10 cups water to boil in Dutch oven over high heat. Add potatoes, 1/3 cup salt, and baking soda. Return to boil and cook for 1 minute. Drain potatoes, return potatoes to pot and place over low heat. Cook, shaking pot occasionally, until surface moisture has evaporated - about 2 minutes. Remove from heat. Add 5 Tbsp. duck fat and 1 tsp. salt; mix with rubber spatula until potatoes are coated with thick paste, about 30 seconds.
Remove baking sheet from oven, transfer potatoes to sheet, and spread into even layer. Roast for 12 minutes.
Remove sheet from oven, using thin, sharp, metal spatula, and turn potatoes. Roast until golden brown, about 10 more minutes.
Remove sheet from oven. Sprinkle Rosemary over potatoes and turn again. Return to oven and cook for 2 minutes more. Season with salt and pepper and serve immediately.
