Crispy Roast Potatoes

1. Preheat the oven to 450°F (230°C).

For the herb oil

2. In a small pan, combine the olive oil, chopped rosemary, and minced garlic over medium-low heat.

3. Cook gently until the garlic starts to turn lightly golden, 3–5 minutes.

   Do not let the garlic burn; it will go bitter in the oven later.

4. Strain the oil into a large metal bowl, setting aside the cooked herbs in the strainer for finishing later.

For the potatoes

5. Bring a large pot of water to a boil, then add the baking soda and 1 tbsp salt.

6. Add the potatoes and boil until a knife pierces them with little resistance, 10–12 minutes.

   Then 10 min of waiting

7. Drain the potatoes completely in a colander and shake briefly to dry.

8. Transfer the drained potatoes into the bowl with the strained herb oil.

9. Season with a generous pinch of salt and black pepper.

10. Cover the bowl securely with plastic wrap and toss vigorously for 10–15 seconds until the outsides turn soft and mashed.

    Roughing up the surface creates the paste that bakes into an extra-crispy crust.

11. Spread the potatoes out in a single layer on a large rimmed metal baking sheet.

    Do not use parchment paper; direct contact with the hot metal sheet gets them crispier.

12. Bake at 450°F (230°C) for 20 minutes without touching them.

    Then 20 min of waiting

13. Remove the baking sheet and carefully flip each potato chunk with tongs.

14. Return to the oven and bake until deeply golden and crispy, flipping every 15 minutes, about 30–40 minutes total.

    Then 30 min of waiting

For the finish

15. Use a spatula to scrape the potatoes and all the crispy bits into the large bowl.

16. Add the reserved crisp rosemary and garlic from the strainer, along with a pinch of fresh salt and the chopped parsley.

17. Toss everything together to coat and serve hot.