Ingredients:

  • g Yukon Gold or Russet Potatoes, peeled and cut into uniform 1.5-inch chunks
  • ml Duck Fat or high-quality Olive Oil
  • cloves Fresh Garlic, lightly smashed with skin on
  • large sprigs Fresh Rosemary
  • tsp Flaky Sea Salt (or to taste)
  • /2 tsp freshly ground Black Pepper
  • g freshly grated Parmesan Cheese (finely grated)
  • g Baking Soda (optional, for fluffing)

Instructions:

  1. Peel and chop potatoes into uniform, chunky pieces. Place potatoes in a saucepan, cover with cold, salted water (add baking soda if using). Bring to a vigorous boil and cook until the edges soften slightly—about 8–10 minutes. They should hold shape but yield easily when poked.
  2. Drain the potatoes thoroughly. Return them to the dry, empty hot pan. Shake the pan vigorously for 30 seconds to 'fluff up' the edges—this is crucial for crispness!
  3. Preheat the oven to 425°F (220°C). Place a sturdy baking tray in the oven while preheating.
  4. Once the oven is hot, carefully remove the tray. Add the duck fat (or oil), garlic, and rosemary sprigs. Swirl to coat and let the fat heat in the oven for 3–4 minutes until shimmering.
  5. Carefully place the roughed-up potatoes onto the hot tray, ensuring they are in a single layer. Season lightly with salt and pepper. Roast for 25 minutes without turning.
  6. Carefully turn the potatoes over using tongs. Roast for another 15–20 minutes until deeply golden brown and extremely crispy on all sides.
  7. Remove the tray from the oven. Immediately sprinkle the finely grated Parmesan cheese evenly over the hot potatoes. Return to the oven for a final 2–3 minutes, just until the cheese melts and begins to lightly crisp.
  8. Remove from the oven, discard the garlic and rosemary sprigs, and serve immediately while piping hot.