Extra-crispy roast potatoes

Ingredients

• Kosher salt
• 1/2 teaspoon (4 g) baking soda
• 4 lb (about 2 kg) russet or Yukon Gold potatoes, peeled and quartered (or cut into 6–8 pieces depending on size)
• 5 tablespoons (75 ml) olive oil or duck, goose, or beef fat
• Small handful fresh rosemary leaves, finely chopped
• 3 medium garlic cloves, minced
• Freshly ground black pepper
• Small handful fresh parsley leaves, minced

Instructions

1. 1

   Preheat the Wonder Oven Pro to 450°F (230°C) on Air Fry.

2. 2

   Bring 2 quarts of water: Bring 2 quarts (2 L) of water to a boil in the Perfect Pot Pro. Add 2 tablespoons kosher salt, the baking soda, and the potatoes. Return to a boil, simmer, and cook until a knife meets little resistance—about 10 minutes after initial boil.

3. 3

   Combine the fat of choice: While potatoes cook, combine the fat of choice, rosemary, garlic, and a few grinds of black pepper in a small saucepan over medium heat. Stir and shake constantly until garlic just starts to turn golden, about 3 minutes. Strain into a large bowl, reserving solids separately.

4. 4

   Drain potatoes, let rest in the pot for 30 seconds to evaporate excess moisture, then transfer to the fat bowl. Season lightly with salt and pepper, and toss until a starchy paste forms on the potato surfaces.

5. 5

   Arrange potatoes on the Wonder Oven Pro air fryer basket in a single layer without touching. Place on the middle rack with the bake pan on the bottom rack to catch drippings, and roast for 20 minutes without disturbing.

6. 6

   Use a thin metal spatula to release any stuck potatoes, then shake and flip them. Roast another 30–40 minutes, turning occasionally, until deeply browned and crackling.

7. 7

   Transfer potatoes to a bowl, add garlic–rosemary bits and parsley, toss to combine, and season to taste. Serve immediately.