Ingredients:

  • 3 lbs Russet potatoes, peeled and cut into 1.5-inch chunks
  • 1 tsp baking soda
  • 1 tbsp kosher salt
  • 1/3 cup extra virgin olive oil
  • 6 cloves garlic, finely minced
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tsp freshly cracked black pepper
  • 1/4 cup fresh parsley, chopped
  • 1 tsp Maldon sea salt

Instructions:

  1. Place potato chunks in a large pot and cover with cold water. Add 1 tablespoon kosher salt and 1 teaspoon baking soda. Bring to a boil, then reduce heat and simmer for 8–10 minutes until the exterior is soft and fuzzy but the centers are still firm.
  2. Drain the potatoes in a colander and allow to steam dry for 2 minutes. Transfer to a large stainless steel bowl.
  3. Vigorously toss the potatoes with the olive oil, black pepper, and a pinch of salt. Shake the bowl until a thick layer of starchy paste builds up on the surface of the potato chunks.
  4. Spread potatoes onto a heavy-duty rimmed baking sheet. Roast at 450°F (230°C), turning occasionally, for about 35-40 minutes until deep golden brown and crisp.
  5. In the final 5-10 minutes of roasting, toss the minced garlic and rosemary with the potatoes on the tray to infuse the oil and toast the aromatics without burning them.
  6. Remove from oven, toss with fresh parsley and Maldon sea salt, and serve immediately.