Instructions

• Peel the 4 pounds russet potatoes and cut them into 2- to 3-inch chunks: quarter small potatoes, cut medium potatoes into sixths, and cut large potatoes into 8 pieces so pieces are roughly uniform.
• Place the potatoes in a large pot. Add 2 quarts of water, the 2 tablespoons kosher salt, and the 1/2 teaspoon baking soda. Bring to a boil, then reduce heat to maintain a simmer.
• Simmer the potatoes for 10 minutes (they should be partly tender but not falling apart).
• While the potatoes simmer, preheat the oven to 450°F.
• In a small pot or skillet, heat the 5 tablespoons extra-virgin olive oil or duck fat over medium heat. Add the 3 minced garlic cloves and the 2 teaspoons chopped fresh rosemary or thyme. Cook just until the garlic is starting to turn golden, then remove from heat.
• Pour the infused oil through a fine-mesh sieve into a bowl to catch and discard (or reserve) the solids. Set the infused oil aside.
• Drain the potatoes well in a colander, then return them to the hot, empty pot for about 1 minute, shaking or stirring occasionally to let surface moisture evaporate.
• Transfer the drained, slightly dry potatoes to a large bowl. Pour the reserved infused oil over them. Season with freshly ground black pepper and, if desired, a little of the kosher salt from the ingredient list (use sparingly since you already salted the cooking water). Stir or toss the potatoes roughly with a spoon or spatula to break up the edges and create rough surfaces—this roughing up is key to crispiness.
• Spread the potatoes in a single layer on a baking sheet (use two sheets if needed to avoid crowding).
• Roast in the preheated 450°F oven for 20 minutes. Remove the sheet, turn or stir the potatoes to redistribute and expose new surfaces, then return to the oven and roast for another 30 to 40 minutes, until the potatoes are deep golden-brown and very crispy.
• Remove from the oven, taste, and adjust seasoning with more freshly ground black pepper and additional kosher salt if desired. Serve hot.