Step 1

Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.

Step 2

Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.

Step 3

Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.

Step 4

Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.

Step 5

Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.

Step 6

Preheat oven to 425°F (220°C).

Step 7

Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.

Step 8

Transfer to oven and roast, without moving, for 30-35 minutes.

Step 9

Using a thin, flexible metal spatula flip 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.

Step 10

Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.

Step 11

Enjoy!