{"id":824,"date":"2015-09-28T18:13:31","date_gmt":"2015-09-28T18:13:31","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=824"},"modified":"2015-09-28T18:13:31","modified_gmt":"2015-09-28T18:13:31","slug":"ultimate-roasted-potatoes-serves-6","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=824","title":{"rendered":"ULTIMATE ROASTED POTATOES (SERVES 6)"},"content":{"rendered":"<ul>\n<li><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">3 \u00bd POUNDS Yukon Gold potatoes, peeled and cut into 1 \u00bd inch pieces<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">Kosher salt and pepper<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">\u00bd t. baking soda<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">6 T. duck fat<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">1 T. chopped fresh rosemary<\/span><\/strong><\/li>\n<\/ul>\n<p><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">Adjust oven rack to top position, place rimmed baking sheet on rack and hear oven to 475 degrees.<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">Bring 10 cups water to boil over high heat.<\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">\u00a0 <\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">Add potatoes, 1\/3 cup salt and baking soda.<\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">\u00a0 <\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">Return to boil and cook for 1 minute.<\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">\u00a0 <\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">Drain potatoes.<\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">\u00a0 <\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">Return potatoes to bot and place over low heat.<\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">\u00a0 <\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">Cook, shaking pot occasionally until surface moisture has evaporated, about 2 minutes.<\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">\u00a0 <\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">Add 5 T. duck fat and 1 t. salt.<\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">\u00a0 <\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">Mix with rubber spatula until potatoes are coated with thick paste, about 30 seconds.<\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">\u00a0 <\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">Remove baking sheet from oven, transfer potatoes to sheet and spread into even layer.<\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">\u00a0 <\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">Roast for 15 minutes.<\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">\u00a0 <\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">Remove sheet from oven.<\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">\u00a0 <\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">Using a thin, sharp metal spatula, turn potatoes.<\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">\u00a0 <\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">Roast until golden brown, another 12-15 minutes.<\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">\u00a0 <\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">While potatoes are on roast, combine rosemary and remaining 1 T. duck fat in a bowl.<\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">\u00a0 <\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">Remove potatoes from oven.<\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">\u00a0 <\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">Spoon rosemary fat over potatoes and turn again.<\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">\u00a0 <\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">Continue to roast until potatoes are well browned and rosemary is fragrant, about 3-5 minutes.<\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">\u00a0 <\/span><\/strong><strong><span style=\"color: #000000; font-family: Calibri; font-size: small;\">Season with salt and pepper and serve immediately.<\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>3 \u00bd POUNDS Yukon Gold potatoes, peeled and cut into 1 \u00bd inch pieces Kosher salt and pepper \u00bd t. baking soda 6 T. duck fat 1 T. chopped fresh rosemary Adjust oven rack to top position, place rimmed baking &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=824\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,15],"tags":[166,242],"class_list":["post-824","post","type-post","status-publish","format-standard","hentry","category-main-courses","category-miscellaneous","tag-potatoes","tag-roasted"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/824","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=824"}],"version-history":[{"count":1,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/824\/revisions"}],"predecessor-version":[{"id":825,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/824\/revisions\/825"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=824"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=824"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=824"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}