Crispy Roast Potatoes

2 tbsp salt
½ tsp baking soda
2 kg agria potatoes, peeled & cut into eighths
5 tbsp duck fat
3 medium cloves garlic, minced
SIDS SALT & PEPPER to taste
A small handful fresh parsley leaves, minced
¼ tsp SIDS SMOKEY BBQ RUB

Adjust oven rack to centre position and preheat oven to 200°C. Heat 2 litres water in a large pot over high heat until boiling. Add salt, baking soda, potatoes then 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.
Meanwhile, combine duck fat with rosemary, SIDS SMOKEY BBQ RUB, garlic and a few grinds of black pepper in a small saucepan then 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.
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 SIDS SALT & PEPPER and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
Transfer potatoes to a large, rimmed baking tray 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, 30-40 minutes longer.
Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more SIDS SALT & PEPPER to taste. Serve immediately.