Crispy roasted potatoes

Kosher salt

½ tsp baking soda

4 lbs russet or Yukon Gold potatoes (peeled and cut into quarters, sixths, or eighths, depending on size of potatoes)

5 tbsp extra-virgin olive oil

Small handful picked fresh rosemary leaves, finely chopped

3 medium cloves garlic, minced

Ground black pepper

Small handful fresh parsley leaves, minced

1. Adjust oven rack to center position and preheat oven to 450°F. Heat 2 quarts of water in a large pot over high heat until boiling. Add 2 tbsp salt, baking soda, and potatoes and stir.

2.  Return to a boil, then 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.

3. Meanwhile, combine olive oil with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking the pan constantly, until the garlic just begins to turn golden, about 3 minutes. 

4. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.

5. 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 a bowl, add the infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking the bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.

6. Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to the oven and roast, without moving. After 20 minutes, use a thin spatula to release any stuck potatoes, shake the 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 to 40 minutes longer.

7. Transfer potatoes to a large bowl and add garlic/rosemary mixture and parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.