Crispy Roast Potatoes

Photograph of crispy roast potatoes.

The combination of cooking in salted baking soda water and the use of duck fat and the self-mashed coating makes these roasted potatoes especially crispy. Other saturated fats could be used instead, but duck seems to be the most effective.

Starting in boiling water and cooking for only ten minutes ensures that the outsides are cooked enough to self-mash, while the insides are still strong enough not to break during the process.

The same pot and lid are used for both steps, so don't wash them until the potatoes are in the oven.