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Rinse and scrub the potatoes, then peel them if you don't want to eat the skin (I love it!). Cut them into large chunks.
Bring up a large pot of water (2 liters) to a boil and add salt and baking soda. When it boils, throw the potatoes in.
Pierce them to check if they're ready: they are when the knife meets some resistance. Drain and let them chill into the pot for a minute so the excess steam goes away.
In the meantime heat some extra virgin olive oil with minced sage and rosemary and let it "infuse" for 1/2 minutes (pay attention not to burn them). Add garlic powder (or fresh one). Turn off the heat.
Preheat oven to 220° C (430° F).
Place potatoes in a large bowl, add the infused oil, salt and pepper then toss until a sort of mashed potato–like paste has built up on the outside.
Spread out potatoes in a single layer on a baking tray and bake for 25 minutes.
After 25 minutes lightly shake the tray and turn potatoes, then bake for 25/30 minutes more or until golden brown.