A great roast potato recipe is a must-have for any Sunday roast, and one chef has one that promises a “rich and decadent” flavour with the perfect texture.

Chef Ronny Joseph Lvovski posted the easy-to-cook recipe on his blog Primal Gourmet, where he described the potatoes as being like “if a French fry and a mashed potato were to have a love child”.

Ronny explained that the potatoes are “unbelievably crispy and fluffy in the middle”. The secret, he says, is to add two simple ingredients which can enhance the flavour and texture of the potatoes.

The chef revealed: “I roast the potatoes in duck fat which gives them a rich and decadent taste, but you can substitute any neutral flavoured oil with a high smoke point, such as avocado oil beef tallow or ghee.

“For an extra pop of flavour, I sometimes combine some roasted garlic with chopped fresh rosemary and toss it with the potatoes just before they’re finished cooking.”

Then, for that gorgeous crispy exterior, according to Ronny, the answer is baking soda.

“As for the baking soda, it’s not mandatory but adding a small amount to the water creates a more alkaline environment that helps break down the potatoes, resulting in more crispy bits as they roast,” he said.

Baking soda is emerging as a game-changer for those seeking the perfect roast potatoes with its unique ability to break down the starch pectin in potatoes, drawing it to the surface for that must-have crispy texture and a tantalising golden brown finish.

Ingredients

Four pounds potatoes, peeled and cut into large chunks
Two tablespoons sea salt, plus extra to taste
Half a teaspoon baking soda
One quarter cup duck fat, substitute olive oil, beef tallow, ghee or avocado oil
One quarter teaspoon freshly-cracked black pepper
One whole head garlic, top trimmed
One tablespoon finely chopped fresh rosemary, around two sprigs
One tablespoon extra-virgin olive oil, substitute grass-fed butter
One quarter teaspoon flakey sea salt, for finishing

Method 

Start by placing a large, empty roasting pan in the oven and preheat the oven to 230 degrees.

Give the potatoes a rinse under cold water to remove excess starch and add them to a large stock pot. Cover the potatoes with cold water, add the salt and baking soda and set over high heat.

Bring the water to a boil and cook the potatoes until they are just barely fork-tender and the edges start to flake, around 25 minutes total. Drain the potatoes and let them dry fully in the colander.

Remove the preheated roasting pan from the oven, add the duck fat and let it heat until melt. Gently shake the potatoes in the colander to rough up the edges then carefully add them to the roasting pan. Season the potatoes with a pinch of salt and pepper and gently toss them to coat.

Nestle in the head of garlic, cut side down, and return the roasting pan to the oven. Cook, tossing the potatoes every 20 minutes, until the potatoes are deeply golden brown and crispy all over, 55 to 60 minutes total.

Remove the garlic and push out the individual cloves. In a bowl, combine the roasted garlic cloves, chopped rosemary and olive oil. Use a fork to mash everything together then add the mixture to the roasting pan and toss with the potatoes to coat.

Return the roasting pan to the oven and cook an additional five minutes or until the rosemary is fragrant and the garlic is lightly toasted.

Taste the potatoes for seasoning and adjust with flakey sea salt as desired. Transfer the potatoes to a serving bowl and enjoy.