Ingredients
Equipment
Method
- Preheat your oven to 425ºF with a rack in the center.
- Add the cut potatoes to a large dutch oven or stock pot. Season with about 1 ½ tablespoons of kosher salt and the baking soda. Stir to combine. Add water to cover the potatoes and bring to a boil. Cook for 8-10 minutes, until the potatoes are halfway cooked through. They should offer some resistance when pierced with a knife. Drain the potatoes and return them to the same pot.
- While the potatoes are parboiling, prepare the garlic mixture. In a small bowl, combine the grated garlic, 2 tablespoons of oil, minced parsley, and optional thyme. Microwave for 30 seconds, or until just heated through.
- Add the remaining 3 tablespoons of ghee or olive oil to the pot with the drained potatoes. Toss to coat. Spread the potatoes in a single layer on a baking sheet. Roast for 20-25 minutes, shaking the pan halfway through, until they begin to brown.
- Remove the potatoes from the oven. Use a fish spatula to help turn them over, ensuring they are all loose. Drizzle the prepared garlic mixture over the potatoes and toss to coat evenly. Return the potatoes to the oven for another 10-15 minutes, or until they are golden brown and crispy.
- Let the potatoes cool for a few minutes before serving immediately.
Notes
The addition of baking soda to the boiling water is a technique that helps create crispier potatoes.