| Preheat oven to 450° F with rack in center. | |
| Boil 2 L water. Add salt, baking soda, potatoes, and stir. Return to a boil, simmer, and cook until a knife meets little resistance when inserted into a potato chunk. | • salt • 1/2 tsp baking soda • 4 lbs russet or yukon gold potatoes, peeled and cut into chunks |
| Combine oil, rosemary, garlic, and a few grinds of black pepper in a small pan over medium heat. Cook until garlic just begins to turn golden. Immediately strain oil through a fine mesh strainer. Set aside both oil and garlic/rosemary. | • 5 Tbsp olive oil • small handful of finely chopped rosemary • 3 medium minced garlic cloves • freshly ground black pepper |
| When potatoes are cooked, drain carefully and let rest for about 30 seconds for moisture to evaporate. Transfer to bowl with oil, season to taste with salt and pepper, toss to coat, shaking bowl roughly, until a thick layer of mashed potato paste has built up. | • salt and pepper |
| Transfer potatoes to a large rimmed baking sheet and separate them. Transfer to oven and roast for 20 minutes without moving them. Using a thin spatula to release stuck potatoes, shake pan and turn potatoes. Continue roasting until deep brown and crisp, turning and shaking a few times during cooking, for 30 to 40 minutes longer. | |
| Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsely Toss to coat and season with more salt and pepper to taste. | • parsely • salt and pepper |