Recipes

1. Place the oven rack to middle position and preheat oven to 230°C (or 200° if using convection). Bring 2L of water in a large pot. Once boiling, add the salt, baking soda and potatoes. Bring to the boil again and then reduce to simmer for roughly 10minutes – or until a knife meets a little resistance when inserted into a potato chunk.
2. While the potatoes are doing their thing, combine olive oil (or duck fat) with 1 tablespoon of Mediterranean Magic and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until it becomes aromatic and just begins to turn golden, about 2 minutes then set the mixture aside in a large bowl
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 the oil and herb blend, 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 baking tray and separate them, spreading them out evenly, sprinkling with the remained spice blend. Put into the oven and roast for 20 minutes. Separate and potatoes that are stuck to each other, shake pan, and turn potatoes.
5. Continue roasting until potatoes are brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.

Allow to cool for a few minutes before serving – as hard as it is to resist. BE FAST!