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Kosher salt

½ teaspoon (4g) baking soda

4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into cubes

5 tablespoons olive oil (or duck fat)

1 Tbs Italian Seasoning

½ yellow onion, diced

3 medium cloves garlic, minced

Freshly ground black pepper

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1. Adjust oven rack to center position and preheat oven to 450°F or 400°F if using convection. Heat 2 quarts water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt, baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

2. When potatoes are cooked, drain carefully and let them rest in the pot for about 2 minutes to allow excess moisture to evaporate.

3. Transfer to bowl and add onion, garlic, olive oil, and italian seasoning, and toss to coat, shaking bowl roughly, creating a thick layer of mashed potato–like paste has built up on the potato chunks.

4. Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly add cracked pepper and salt for taste. Transfer to oven and roast, without moving, for 20 minutes. Using a spatula release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.

Note:

Prep: 30 min

Cook: 60 min

Total: 1hr 30 min