Roast crispy taters, carrots, brussels sprouts, and pretty much any other veg.
Use larger chunks of potatoes
we want them slightly alkaline, so boil in water with baking soda
add some salt to pre-=season them
oven to 425F
1/2 tsp baking soda per 2 lires/quarts water
bring to boil
add 2 tbsp salt
4 lbs potatoes, peeled and cut into 2-bite chunks, around 2″
bring back to boil, approx. 10 minutes or until fork gets a little resistance
Meanwhile, combine 5 tbsp your favouirite oil/fat with rosemary, 3 cloves minced garlic, 2 tbsp dried & cut fine or small handfull fresh rosemary 3 cracks of black pepper in a pan over medium heat.
Shake constantly, until garlic just starts to change colour, around 3 mins
strain, save oil for later, garlic mix
when taters cooked, drain, let rest for a minute to allow excess water to evaporate
place in bowl with oil, and give it a rough shake, until exteriors get a mashed paste. This is where the magic of crispiness happens.
xfer to sheet, spread evenly.
Bake 20 mins, use a thin metal spatula to break free anything that’s stuck. turn the potatoes. Repeat until deep golden brown.
place in large bowl, cover with garlic/rosemary, and some minced parsley if wanted, salt &* pepper to taste, serve
Russet will be crispier and fluffier centres
Yukon gold will be less crisp, creamier centres
I’m also going to toss some carrots in olive oil, salt, in oven, direct metal contact, check and toss every 10-15 minutes.
Same with brussels sprouts
We want bottom-rack, and super duper direct heat