INSANELY CRISPY, GARLIC HERB ROASTED POTATOES!!!!( Most Delicious Recipe!! )

Insanely, crispy, delicious garlic herb roasted potatoes will now be your secret compliment getter every time you serve them!
Garlic Herb roasted potatoes compliment just about any meal and can almost be your show-stopper!
You can even serve them as an appetizer, they are THAT good!
Super crispy and flavorful outside and creamy smooth inside. Make sure you make a lot, because they will be gone before you know it.
Serve alongside an aioli, or dip of your choosing, or better yet, a rich, delicious gravy!!! YUM!!
You’ll never make Garlic Herb Roasted Potatoes any other way again! #potatoes, #homemade, #cooking

Ingredients:

4-5 Pounds Russet Potatoes ( depending on servings needed )
2 Bay Leaves
1/2 tsp. Baking Soda
2 Tbs Salt
5 Tbs. Bacon Fat, Goose Fat, Duck Fat, Beef Fat, or Olive Oil. ( Animal fat will yield the best flavor )
1 Tbs, Fresh Chopped Rosemary ( Rosemary is best for beef and thyme is best with poultry or pork .)
4 Cloves of Garlic ( Finely Minced )
1 tsp. Fresh Ground Black Pepper
1/2 Cup Fresh Chopped Parsley ( I prefer Italian parsley )

Directions:

Preheat Oven 450 Degrees F
Adjust Oven Rack To Center

In a saucepan or frying pan, warm up fat of choice, then add minced garlic, fresh black pepper and herb of choice. Cook on medium heat until garlic is lightly brown. Set pan to the side and allow ingredients to continue to infuse into the fat.

Wash and peel potatoes and cut into larger chunks. They will shrink in the cooking process, so cutting them a little larger is better.

Add water to 2 qt. Pot along with salt, baking soda and bay leaves and set to boil.

Add prepared potatoes just as water starts to boil.

Depending on the size of your potatoes, they will boil approximately 7-10 mins. You are looking for a knife or skewer inserted to have just slight resistance. The baking soda will help to break down the outer edges of the potatoes.

Once the slight resistance stage is achieved, drain potatoes in a colander and add potatoes back to hot pot to dry just a few minutes.

Pour your infused fat through a colander, reserving the fat and the herbs in separate bowls.

In a large bowl, add hot potatoes and you can either flip them in the bowl or use a spoon to toss them around . You want to be kind of rough with the potatoes to additional beat up the outsides until they look like they are coated with mashed potatoes!

Drizzle your infused fat onto the potatoes. Add additional salt and pepper to taste, and toss until thoroughly coated.

Spoon coated potatoes onto a foil lined rimmed cookie sheet, allowing space in-between each potato, and place in preheated oven.

Roast without moving them for 20 mins.

After 20 mins, using tongs or fork turn every potato and continue roasting until potatoes are deep brown and crispy on all sides. You may need to turn them again depending on size. This will take an additional 30-40 mins.
Transfer crispy potatoes to large bowl or platter, and to add extra flavor, sprinkle on the herbs saved from infusing your fat on top of finished potatoes along with sprinkles of the fresh chopped parsley, toss and serve immediately.

ENJOY!! ( I know you will! )