Patate croccanti al forno con aglio ed erbe aromatiche

Ingredienti

• 2 kg potatoes (note 1)
• 2 liters water
• 4 bay leaves (optional)
• 15 grams salt (kosher salt)
• 350 grams goose fat (or duck fat/ olive oil/ beef tallow/ ghee (note 2))
• 1 whole bulb garlic
• 4 sprigs rosemary
• 6 grams parsley (optional)
• 6 grams spring onion (optional)
• flaky sea salt
• black pepper

Preparazione

1. 1

   --- Before you start ---

2. 2

   Preheat oven to 200 °C or 392 °F

3. 3

   --- Cutting and boiling ---

4. 4

   Peel and cut potatoes into 1/2 if using smaller potatoes and quarters if using larger potatoes.

5. 5

   Rinse off excess starch under running water. Place into a pot with water, salt and optionally, bay leaf.

6. 6

   Simmer for 10 -15 minutes until the center is just about cooked.

7. 7

   While the potatoes are boiling, heat up the fat or oil in the oven on a deep, large baking sheet.

8. 8

   Drain off the water and let the potatoes steam dry for 10 minutes in the pot or, even better, on a tray spread out. The potatoes will be very fragile, and you will lose some potatoes due to breakage, but that's ok. It's normal and necessary.

9. 9

   --- Roasting ---

10. 10

    Add the potatoes to the hot oil and spread them out on the tray, making sure they are not touching. Spoon some hot fat all over them to make sure they are evenly coated.

11. 11

    Roast them for 30 minutes, turning them carefully a few times throughout this time to make sure they brown and crisp up evenly. Add the rosemary and garlic if using it and roast for another 20 minutes or until fully golden brown and crispy all around.

12. 12

    Drain on a paper towel to soak up any excess fat.

13. 13

    --- Serving ---

14. 14

    Season with salt and freshly ground black pepper.

15. 15

    Optionally toss with chopped parsley, spring onion, and squeezed out roasted garlic as a final touch before serving.