Sixteen plus years in the culinary field, James started as a private chef, having cooked for celebrities such as Tom Cruise, Mariska Hargitay, George Clooney, Gerard Butler, Sean “Puffy” Combs, Barbra Streisand, and John Cusack.
The trick to crispy potatoes is parboiling them in some water with baking soda. It's breaks down the starch, giving more surface area on the potato to crisp while leaving the inside soft and velvety.
1-1/2 lb potatoes (red, white, russet, purple...your choice)
1 Tablespoon baking soda
1 tsp salt
2-3 Tablespoons duck fat (or lard, ghee, coconut oil...your choice)
1 Tablespoon Pluck all-purpose seasoning
Preheat oven at 425º F.
Cut potatoes in half lengthwise.
In a 4-5 quart pot, add potatoes, baking soda, and salt. Add enough water to cover potatoes fully.
Place the lid on the pot and bring to a boil. Once boiling, remove the lid, or leave offset and boil for 20 minutes.
Once potatoes are soft and easily pierced, drain water adding fat and seasoning to the pot. Mix well until well covered.
Place cut side down on a baking tray and place in oven for 10-15 minutes.
Turn potatoes and cook another 5-10 minutes. Potatoes will be crispy and lightly browned.