Crispy Roast Potatoes with Anchovy Aioli Recipe

“You can serve these potatoes with nearly any sauce or seasoning and they'll be delicious. With the anchovy aioli, they'll be transcendent. I know the extra steps for the potatoes seem well, extra, but I assure you it'll be worth the time. This should yield 6-8 servings. Ingredients: .5 tbs baking soda 4 pounds russet or yukon gold peeled and cut (potatoes should be cut into large chunks, at least 2 to 3 inches or so) 5 tbsp olive oil or animal fat of choice 3 cloves garlic, minced Some fresh rosemary, finely chopped Some fresh parsley, minced (Mix the below and set aside) .5 cup mayo (please homemake but no judgement if you can't) 2 tbs anchovy paste (or 2 finely chopped fillets) 1 minced garlic clove 2 tbsp lemon juice Lil smoked paprika Adjust oven rack to center position and preheat oven to 450°. Boil 2 quarts water in a large pot over high. Add 2 tablespoons kosher salt, baking soda, potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance in a chunk, ~10 minutes. While waiting, combine olive oil (or animal 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, ~3 minutes. Immediately strain oil and set in a large bowl. Set garlic/rosemary mixture aside. Once 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. Transfer potatoes to a large rimmed baking sheet and spread them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a flexible metal spatula 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. 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 atop of aioli that has been smoothed over the surface of your serving bowl/plate.”