Ingredients:

  • 3 lbs Yukon Gold or Russet potatoes, peeled and cut into 2-inch chunks
  • 2 quarts water
  • 1 tbsp Kosher salt
  • 0.5 tsp baking soda
  • 0.33 cup Extra Virgin Olive Oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 0.25 tsp freshly cracked black pepper
  • 0.5 tsp flaky sea salt

Instructions:

  1. Preheat your oven to 450°F (230°C). Bring 2 quarts of water, 1 tbsp Kosher salt, and 1/2 tsp baking soda to a boil in a large pot.
  2. Add the potato chunks to the boiling water and simmer for 10 minutes. The outsides should be tender while the centers still offer slight resistance to a knife.
  3. Drain the potatoes in a colander and let them sit for 2 minutes to allow excess steam to escape.
  4. Heat 0.33 cup olive oil in a small pan with the minced garlic and rosemary just until the garlic begins to sizzle and smell fragrant.
  5. Transfer potatoes to a large bowl, pour over the infused oil, and toss vigorously until a thick, mashed potato-like paste coats every chunk.
  6. Pour the potatoes onto a large rimmed baking sheet. Ensure they are in a single layer with space between them.
  7. Place in a preheated 450°F (230°C) oven. Bake for 20 minutes until the bottoms are deep golden and crackling.
  8. Use a metal spatula to turn the potatoes, being careful to keep the crust intact.
  9. Roast for another 30 minutes, tossing occasionally, until they are mahogany brown and shatteringly crisp. Season with flaky sea salt and extra pepper before serving.