Original Online Recipe

Ingredients:

• [ ] Kosher salt
• [ ] 1/2 teaspoon baking soda
• [ ] 4 pounds of potatoes, cubed.
• [ ] 5 tablespoons extra-virgin olive oil, duck fat, goose fat, or beef fat
• [ ] Small handful picked rosemary leaves, finely chopped
• [ ] 3 medium cloves garlic, minced
• [ ] Freshly ground black pepper

Utensils

• Large Pot
• Large Baking Sheet

Steps

1. Pre-heat oven to 450°F/230°C.
2. Boil water in a large pot.
   1. Add 2 tablespoons salt (about 1 ounce; 25g)
   2. baking soda,
   3. 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.
3. Combine olive oil with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes.
4. Put oil with garlic/rosemary mixture in a large bowl.
5. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.