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RECIPE
– about 2 kg potatoes
– salt
– 1/2 tsp baking soda
– 4 tbsp oil (neutral vegetable oil or olive oil)
– 1 sprig rosemary
– 3 garlic cloves
⠀
❶ Preheat oven to 230°C/450°F.
❷ To a large pot add 3 liters of water, salt and baking soda and bring to a boil.
❸ Peel and chop potatoes, then boil for 10-15 minutes until fork tender. Boiling the potatoes with baking soda helps breaking down the pectin, creating a rough surface and thus more crispiness. 🔥
❹ Strain the potatoes, then shake to roughen the surface.
❺ Infuse the oil with garlic and rosemary. Fry until the garlic just begins to turn golden, then strain and set garlic/rosemary mixture aside, so it doesn’t burn in the oven.
❻ Add the potatoes to a baking sheet, drizzle with the infused oil, spread out evenly and bake for 50-60 minutes, turning them 2-3 times, every 20 minutes.
❼ Transfer to a large bowl to add the garlic/rosemary mixture and a pinch of salt, then toss to coat.
This recipe was made by @herbifoods
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