Ingredients:

  • 4 lbs Yukon Gold or Russet potatoes, peeled and cut into 2-inch chunks
  • 1 tsp baking soda
  • 1 tbsp kosher salt (for boiling water)
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt (for seasoning)
  • 1/2 tsp freshly cracked black pepper
  • 2 tsp fresh rosemary, finely minced
  • 3 cloves garlic, minced

Instructions:

  1. Preheat your oven to 450°F (232°C) and place your rimmed baking sheet inside.
  2. Scrub and peel the potatoes. Cut them into uniform 2-inch chunks.
  3. Bring a large pot of water to a boil. Add the 1 tablespoon of kosher salt and the baking soda.
  4. Carefully add the potato chunks. Cook for 10 minutes until the exteriors are softened but the centers are still firm.
  5. Drain the potatoes in a colander and let them rest for 2 minutes to allow excess steam to evaporate, which ensures better crisping.
  6. Transfer the potatoes to a large metal mixing bowl. Add the olive oil, 1 teaspoon of salt, and black pepper.
  7. Shake the bowl vigorously until the potatoes are coated in a thick, starchy paste.
  8. Carefully spread the potatoes onto the preheated baking sheet. Ensure they are in a single layer with space between them.
  9. Roast for 20 minutes without touching them. This allows the bottom crust to set firmly.
  10. Use a metal spatula to turn the potatoes. Roast for another 15 to 20 minutes until they are deep golden brown and sounding hollow when tapped.
  11. In a small bowl, mix the minced garlic and 2 tsp rosemary with a tiny splash of oil. Toss this over the potatoes on the tray.
  12. Roast for 5 more minutes until the garlic is fragrant and pale gold. Serve immediately while the crust is at its peak.