Pommes de terre rôties croustillantes

Ingrédients

• 4 pounds russet or Yukon Gold potatoes
• 2 tablespoons salt
• 1/2 teaspoon baking soda
• 5 tablespoons extra-virgin olive oil ((or duck fat))
• 2 tablespoons minced garlic ((about 6 cloves))
• 2 teaspoons dried oregano
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 tablespoons chopped parsley leaves

Préparation

1. 1

   Preheat your oven to 450°F.

2. 2

   Peel and dice the potatoes into 1 ½ inch cubes.

3. 3

   Bring a large pot of water (8 cups) to a boil. Stir in salt and baking soda, then add the potatoes. Return to a boil, then simmer for 10 minutes.

4. 4

   In a large bowl, combine the olive oil, minced garlic, oregano, black pepper, and garlic powder.

5. 5

   When the potatoes are cooked, carefully drain the water. Let the potatoes sit in the empty pot for about 30 seconds. This will help evaporate the excess moisture.

6. 6

   Transfer the potatoes to the bowl of oil and seasonings. Give the bowl a few shakes to roughen up the outside of the potatoes. This helps create more surface area for extra crispiness when they roast.

7. 7

   Spread the potatoes on a baking sheet with some space between each one and bake 20 minutes. Flip the potatoes, then return to the oven for another 30-40 minutes until browned and crispy.

8. 8

   Sprinkle parsley leaves on top and serve!