• 3 ½ POUNDS Yukon Gold potatoes, peeled and cut into 1 ½ inch pieces
• Kosher salt and pepper
• ½ t. baking soda
• 6 T. duck fat
• 1 T. chopped fresh rosemary

Adjust oven rack to top position, place rimmed baking sheet on rack and hear oven to 475 degrees.

Bring 10 cups water to boil over high heat.  Add potatoes, 1/3 cup salt and baking soda.  Return to boil and cook for 1 minute.  Drain potatoes.  Return potatoes to bot and place over low heat.  Cook, shaking pot occasionally until surface moisture has evaporated, about 2 minutes.  Add 5 T. duck fat and 1 t. salt.  Mix with rubber spatula until potatoes are coated with thick paste, about 30 seconds.  Remove baking sheet from oven, transfer potatoes to sheet and spread into even layer.  Roast for 15 minutes.  Remove sheet from oven.  Using a thin, sharp metal spatula, turn potatoes.  Roast until golden brown, another 12-15 minutes.  While potatoes are on roast, combine rosemary and remaining 1 T. duck fat in a bowl.  Remove potatoes from oven.  Spoon rosemary fat over potatoes and turn again.  Continue to roast until potatoes are well browned and rosemary is fragrant, about 3-5 minutes.  Season with salt and pepper and serve immediately.