Best Roast Potatoes Ever

Ingredients:

Kosher salt
1/2 tsp (4g) baking soda
4 lbs (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size
5 Tbsp (75ml) extra-virgin olive oil, duck fat, or beef fat
Small handful picked rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
Small handful fresh parsley leaves, minced

Method:

1. Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
2. Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
3. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
4. Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
5. Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.

Bacon Parmesan Hasselback Potatoes

Serves 4

Prep Time: 15 Minutes
Cook Time: 45 Minutes

Ingredients:
4 large yukon gold potatoes
4 tablespoons salted butter
5 slices bacon, chopped in 1/4 inch pieces
1/2 cup grated parmesan cheese

Method:

1. Pre-heat oven to 425 degrees F. Clean potatoes and pat dry.
2. Cut vertical slices in the potato, 1/8 to 1/4 inch wide. Make the slices deep but don’t cut all the way through the potato.
3. Slice the butter in thin pieces and then cut in half. Place butter slices in alternating slits of the potato. Season with Kosher salt and pepper to taste.
4. Put potatoes on a sheet pan or in a casserole dish and bake for 40 to 45 minutes, basting with the melted butter every 15 minutes. Potatoes are done when the skin is crispy and the flesh is easily pierced with a fork.
5. While potatoes are baking, in a medium skillet cook bacon on medium high until golden brown and most of the fat is rendered. Remove bacon with a slotted spoon and place on a paper towel to drain.
6. Top potatoes with cheese (you can nestle some of the cheese into the slits) and cover so the cheese melts (or place back in the warm oven for a few minutes). Top the potatoes with the bacon and serve warm.

Potato Skin Nests

Ingredients:

3 cups freshly shredded russet potatoes or frozen shredded hash browns or 20 oz pkg refrigerated shredded hash browns
3/4 cup shredded Parmesan cheese
2 beaten egg whites
Seasonings:
1 tsp onion powder
1/2 tsp garlic powder
3/4-1 tsp salt
1/4 tsp white pepper
Toppings:
1 1/2 cups colby-jack cheese [or your favorite]
16 oz sour cream
8-10 slices bacon, cooked and crumbled
chopped parsley or chives for garnishing

Method:

1. Preheat the oven to 450°F. Spray a 12 cup muffin tin with butter flavored cooking spray. Set aside.
2. If using fresh potatoes: Shred the unpeeled potatoes into a medium size mixing bowl using a box grater or food processor. Blot gently with a paper towel to remove any excess moisture, but, don't rinse. [tip: The starch will help the nests hold together.] 
3. If using frozen shredded hash browns: Thaw completely before adding to the mixing bowl. 
4. If using refrigerated hash browns: To truly simplify, a 20 ounce package of refrigerated hash browns found in the Dairy section of the grocery store, will also work beautifully for these potato nests. 
5. Mix the shredded potatoes, beaten egg whites, shredded Parmesan cheese and seasonings together.
6. Scoop approximately 1/4 cup of the potato mixture into each muffin cup. Depending on how you divide the shredded potatoes, you may be able to yield more than 12, so, have another pan handy just in case. Using your hands, or a small glass, press the potato mixture firmly into the bottom and up the sides of each cup. Spritz each nest with butter flavored cooking spray or, you can drizzle them with a couple of tablespoons of melted butter, if you like. [tip: I prefer the cooking spray, so the nests won't become too wet, and will hold together]
7. Place the potato nests into the oven and bake for 22-25 minutes until golden. Remove the pan from the oven and gently run a knife or an off set spatula around each nest to loosen the edges. Don't attempt to remove them immediately, allow them to rest in the pan for around 2 minutes. If you want your cheese to melt completely sprinkle the nests with the shredded cheese during the last 2 minutes of baking. Otherwise, sprinkle the shredded cheese into the warm nests on the counter.
8. To assemble, top with a tablespoon of grated colby-jack cheese. 
9. Using a large star tip attached to a piping bag, pipe sour cream into the center of each nest. [or a teaspoon, of course ☺] Sprinkle the crumbled bacon on top, and garnish with finely chopped parsley or chives. Serve warm. 

Yield: 12-14 medium or 24 minis

Cook's note:
If you'd like to make these bite-size, use mini-muffin pans. They make the perfect bite sized version. Bake at 450°F for around 15-16 minutes until golden.

Optional serving ideas:
Serve as a side dish with steaks, chicken or pork.
Fill with eggs and crumbled bacon or sausage topped with a drizzle of hollandaise for breakfast.
Fill with pulled pork barbecue and cheddar cheese.
Fill with taco meat and top with your favorite South of the Border toppings.

http://www.melissassouthernstylekitchen.com/2011/07/nested-potato-skins.html

Oven Fries

Ingredients:
2 Large Russet Potatoes
Olive Oil
Salt & Pepper
Herbs de Provence

Method:

1. Pre-heat a large baking sheet in a 200°C oven.
2. Cut the potatoes into large fry sized pieces, leaving the skin on.
3. Toss with a generous amount of olive oil, salt & pepper, and herbs de Provence.
4. Arrange fries on the pre-heated baking sheet and bake until just tender turning half way through, about 30 minutes total.
5. Turn on broiler and roast fries until golden brown and crisp, turning often.