Have you ever had potatoes that were so good you had to get not only a second serving but a third one as well? This is the recipe that will make you get up of your chair to get some more and more and more... The perfect smoking' crispy potatoes served with our Lord's Millionaire hot sauce.


  • Salt
  • 1/2 teaspoon (4g) baking soda
  • 4 pounds (about 2 kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size
  • 5 tablespoons (75ml) duck fat
  • Small handful fresh rosemary leaves, finely chopped
  • 3 medium cloves garlic, minced
  • Freshly ground black pepper
  • Some Holy Smoke's or Millionaire



1. Adjust oven rack to center position and preheat oven to 450°F (230°C) (or 400°F (200°C) if using convection). Boil 2L of water. Add 2 tablespoons of kosher salt, baking soda, and potatoes and stir. Return to a boil, reduce to simmer, and cook until the potatoes are soft, about 10 minutes after returning to a boil. 

2. Meanwhile, combine duck 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 fat 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 fat, season to taste with 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. Toss to coat and season with more salt and pepper to taste. Serve immediately with a side of Holy Smokes or Millionaire (or wichever you'd like!).

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