Ingredients:

  • 2.5 lbs Yukon Gold or Russet potatoes, peeled and cut into 2-inch chunks
  • 1 tsp baking soda
  • 1 tbsp kosher salt
  • 1/4 cup extra-virgin olive oil
  • 6 cloves garlic, finely minced
  • 2 tbsp fresh rosemary, chopped
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp sea salt
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Place potato chunks in a large pot and cover with cold water. Add the kosher salt and baking soda. Bring to a boil, then reduce to a simmer. Cook for about 10 minutes, or until the exterior is softening but the centers remain firm.
  2. Drain the potatoes in a colander and let them sit for 2 minutes to allow excess steam to evaporate. Shake the colander vigorously to roughen up the edges of the potatoes until a thick layer of starchy paste coats the surface.
  3. While the potatoes drain, combine the olive oil, minced garlic, and rosemary in a small saucepan over medium heat. Cook until the garlic just begins to turn golden. Immediately strain the oil through a fine-mesh sieve, reserving the toasted garlic and herbs for later.
  4. Toss the parboiled potatoes in the infused oil on a large rimmed baking sheet. Spread them out so they are not touching. Roast at 450°F (230°C) for 20 minutes. Flip the potatoes and continue roasting for another 25–30 minutes until deep golden brown and crispy.
  5. Transfer the hot potatoes to a large bowl. Add the reserved toasted garlic and rosemary mixture, sea salt, black pepper, grated Parmesan, and fresh parsley. Toss gently to coat and serve immediately.