Chef-Style Roast Potatoes

Ingredients

• 11.5 kg royal blue potatoes(1500g)
• 22 tablespoon salt(36g)
• 34 sprig fresh thyme(4g)
• 44 clove garlic(16g)
• 52 bay leaves(1g)
• 62 sprig fresh rosemary(2g)
• 71 teaspoon whole black peppercorns(2g)
• 86 tablespoon duck fat(84g)
• 90.5 teaspoon freshly cracked black pepper(1g)

Instructions

1. 1Peel the potatoes and place them in water to prevent oxidizing.
2. 2Cut the potatoes into equal-sized pieces, preferably on an angle for more surface area.
3. 3Place potatoes in a pot with cold water. Add salt, thyme, garlic, bay leaves, rosemary, and whole peppercorns (preferably in a spice bag).
4. 4Bring to a boil and cook until potatoes are just tender and starting to split.
5. 5Preheat oven to 190°C (375°F).
6. 6Add a generous amount of duck fat to a roasting tray and place in the oven to heat.
7. 7Drain potatoes and let them sit for 10 minutes to firm up.
8. 8Transfer potatoes to a mixing bowl. Add freshly cracked black pepper and gently toss to fluff up the edges.
9. 9Carefully add potatoes to the hot duck fat in the roasting tray.
10. 10Roast in the oven for 10 minutes, then rotate the potatoes. Repeat this step three times (total 30 minutes), rotating every 10 minutes.
11. 11Once potatoes are golden and crispy, remove from the oven.
12. 12Season generously with salt and serve hot.