Ingredients:

  • 4 lbs Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • 2 tbsp Kosher salt
  • 0.5 tsp Baking soda
  • 5 tbsp Extra-virgin olive oil
  • 1 tsp Black pepper, freshly cracked
  • 4 sprigs Fresh rosemary
  • 6 cloves Garlic, smashed
  • 1 tsp Flaky sea salt
  • 2 tbsp Fresh parsley, minced

Instructions:

  1. Place potato chunks in a large stockpot and cover with cold water by at least an inch. Add kosher salt and baking soda. Bring to a boil, then reduce to a simmer. Cook for 10 minutes until the exterior is softening but centers offer resistance.
  2. While potatoes boil, combine olive oil, rosemary, garlic, and black pepper in a small saucepan over medium-low heat. Cook until garlic is golden brown. Strain the oil through a fine-mesh sieve into a large bowl, reserving the toasted garlic and herbs for later.
  3. Drain potatoes in a colander and let sit for 2 minutes to allow steam to evaporate. Transfer to the bowl with infused oil and shake vigorously until coated in a thick, starchy paste.
  4. Spread potatoes onto a large rimmed baking sheet. Roast at 400°F (200°C) for 20 minutes, flip, and continue roasting for another 20-25 minutes until deep golden brown and crisp.
  5. Toss the hot potatoes with the reserved garlic-herb mixture, flaky sea salt, and fresh parsley before serving.