Ingredients: |
Ingredients: 3 lbs russet potatoes, peeled and cut into 2" chunks
½ t baking soda
2 T kosher salt
4 dried bay leaves
1 T whole black peppercorns
6 whole garlic cloves, peeled and lightly crushed
3 to 4 thyme or rosemary sprigs, or a combination
3 T unsalted butter, melted
2 oz finely grated Parmesan (about 1 cup)
kosher salt and black pepper
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Directions: |
Directions:Adjust oven rack to center position and heat to 425º or 400º if using convection (convection reccomended).
Combine potato chunks, 2 quarts water, baking soda and salt in large saucepan.
Cut a 10x10" square of cheesecloth and place the bay leaves, peppercorns, garlic and herbs in the center. Gather up the corners of the cloth into a pouch, and tie off with butchers twine. Add the bundle tp the pot with potatoes and set over high heat. Bring to a boil, and cook until you can poke a knife into a larger chunk without any resistance, about 10 min,
Drain potatoes in a colander and discard the herb bundle. Line a 13x18" rimmed baking sheet with parchment paper.
Transfer potatoes to a large bowl. Add melted butter and Parmesan. Season lightly with salt and pepper. Toss and fold with a rubber spatula until parmesan, butter and starch form a slurry over the surface of the potatoes, about 30 seconds. Transfer potatoes to prepared baking sheet and soread out so they are mostly seperated from one another. (at this point they can be allowed to cool, then transfer to a sealed container and stored in the refrigerator until ready to roast)
Transfer baking sheet to oven and roast until potatoes are pale golden brown and sizzling on the bottom, about 20 min. Flip potatoes using a thin metal spatula and continue roasting until crisp and blonde golden on ost sides, about 15-20 min longer. Dont allow them to go beyond deep gold or they will taste bitter.
Remove potatoes from oven and allow to cool for 5 min on the baking sheet before serving. |
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