Crunchy Creamy Roasted Potatoes

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Ingredients

• 4 pounds of russet potatoes, peeled and cut into 2-3 inch nuggets
• 2 cups of water
• 2 tablespoons of kosher salt
• 1/2 teaspoon of baking soda
• Flavorful fat (e.g. rendered TRISO fat, bacon grease, schmaltz, or duck fat)
• Salt and pepper to taste

Instructions

1. Boil 2 cups of water on high and add 2 tablespoons of kosher salt and 1/2 teaspoon of baking soda.
2. Add the peeled and cut russet potatoes to the boiling water and cook for about 10 minutes until a fork can pierce them but still provide just a little bit of resistance.
3. Strain the water out and let the potatoes steam for a few minutes.
4. Move the potatoes into a big bowl and add some form of flavorful fat liberally, salt, and pepper to taste. Agitate them until the thin dry exterior gets roughed up into a thick almost pasty coating.
5. Preheat the oven to 450 degrees Fahrenheit.
6. Spread the potatoes on a baking sheet and roast for 20 minutes.
7. Flip each chunk onto a none Brown side and return it back into the oven. Repeat this process a couple of times until they're crisp t' all over. This will take at least 45 minutes.
8. Serve alongside any meal or as the star in chorizo potato tacos with tomatillo salsa and raw white onion.

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