Ingredients:

  • 5 lbs Russet potatoes, peeled and cut into halves or quarters
  • 1 tbsp Kosher salt
  • 1/2 tsp Baking soda
  • 1/2 cup Duck fat
  • 2 tbsp Semolina
  • 4 sprigs Fresh Rosemary
  • 6 cloves Garlic, smashed
  • 1 tsp Flaky sea salt

Instructions:

  1. Place the prepared potatoes in a large pot and cover with cold water by at least one inch. Add 1 tablespoon of kosher salt and 1/2 teaspoon of baking soda.
  2. Bring the water to a boil, then reduce to a simmer. Cook for 10-12 minutes until the exterior of the potatoes is soft and flaking, but the centers remain firm.
  3. Drain the potatoes into a colander and allow them to steam-dry for at least 2 minutes to remove excess moisture.
  4. Return the potatoes to the pot. Sprinkle with 2 tablespoons of semolina and shake the pot vigorously to roughen the edges and create a starchy paste on the surface.
  5. While the potatoes are parboiling, place a heavy-duty roasting pan with the duck fat into a 400°F (200°C) oven until the fat is shimmering and slightly smoking.
  6. Carefully add the potatoes to the hot fat, turning each one to ensure a thorough coating. Roast for 30 minutes, then turn each potato.
  7. Add the 6 smashed garlic cloves to the pan. Return to the oven for another 20 to 25 minutes until the potatoes are deep mahogany and sound hollow when tapped.
  8. In the last 5 minutes of roasting, toss in the 4 sprigs of rosemary. Finish with a dusting of flaky sea salt before serving.