WONDERFUL CRISPY ROASTED POTATOES

WONDERFUL CRISPY ROASTED POTATOES
12 garlic cloves, rough chop
12 oil-packed anchovy fillets, rough chop
2 T. finely chopped fresh rosemary
1 T. grated lemon zest
Kosher salt, black pepper
4 lbs. medium Yukon God potatoes, peeled and halved lengthwise
1 c. vegetable oil

1. Combine garlic, anchovies, rosemary and zest in food processor and make a paste.
2. Season with salt and pepper. Set aside.
3. Put potatoes in 8 qt. pot of cool salted water. Make sure water covers potatoes by at least 1”. Bring to boil.
4. Cook until tender. Drain them and give them a good shake to rough them up in colander. This is what gives them the crispy bite.
5. Position a rack in center of oven and heat to 400.
6. Pour oil in large roasting pan and transfer to oven to heat for 10 minutes.
7. Toss potatoes with garlic mixture.
8. Remove pan from oven and carefully add potatoes.
9. Place back in oven to roast. Flip once after 20 minutes, until potatoes are tender and have a well-browned crust, total of 40 minutes.
   *To get best browning, potatoes need room.

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