The Best Crispy Roást Potátoes

These roást potátoes máximize the crisp-to-creámy contrást in eách chunk of potáto. We've tested ánd retested every váriáble, from cut size to potáto type to boiling ánd roásting methods.
Ingredients

• Kosher sált
• 1/2 teáspoon (4g) báking sodá
• 4 pounds (ábout 2kg) russet or Yukon Gold potátoes, peeled ánd cut into quárters, sixths, or eighths, depending on size (see note)
• 5 táblespoons (75ml) extrá-virgin olive oil, duck fát, goose fát, or beef fát
• Smáll hándful picked rosemáry leáves, finely chopped
• 3 medium cloves gárlic, minced
• Freshly ground bláck pepper
• Smáll hándful fresh pársley 

Directions

1. ádjust oven ráck to center position ánd preheát oven to 450°F/230°C (or 400°F/200°C if using convection). Heát 2 quárts (2L) wáter in á lárge pot over high heát until boiling. ádd 2 táblespoons kosher sált (ábout 1 ounce; 25g), báking sodá, ánd potátoes ánd stir. Return to á boil, reduce to á simmer, ánd cook until á knife meets little resistánce when inserted into á potáto chunk, ábout 10 minutes áfter returning to á boil.
2. Meánwhile, combine olive oil, duck fát, or beef fát with rosemáry, gárlic, ánd á few grinds of bláck pepper in á smáll sáucepán ánd heát over medium heát. Cook, stirring ánd sháking pán constántly, until gárlic just begins to turn golden, ábout 3 minutes. Immediátely stráin oil through á fine-mesh stráiner set in á lárge bowl. Set gárlic/rosemáry mixture áside ánd reserve sepárátely.

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