Ultimate Golden-Crisp Roasted Potatoes

1. Preheat Oven

Adjust your oven rack to the center position and preheat the oven to 450°F (230°C), or 400°F (200°C) if using a convection setting.

2. Prepare Potatoes

Bring 2 quarts (2 liters) of water to a boil in a large pot. Peel and cut the potatoes into quarters, sixths, or eighths, depending on their size.

3. Boil Potatoes

Once the water is boiling, add 2 tablespoons (25 grams) of kosher salt, 1/2 teaspoon of baking soda, and the potatoes. Stir and return to a boil, then reduce the heat to a simmer and cook for about 10 minutes until the edges are soft and just starting to break down.

4. Infuse Oil

While the potatoes are simmering, combine 5 tablespoons of extra-virgin olive oil with the chopped rosemary, minced garlic, and freshly ground black pepper in a small saucepan. Heat over medium heat for about 3 minutes until the garlic just begins to brown. Strain the infused oil into a large bowl, separating out the solids.

5. Drain and Toss Potatoes

Drain the potatoes in a colander and let them sit for a minute to allow excess moisture to evaporate. Transfer the potatoes to the bowl with the infused oil. Season with more salt and freshly ground black pepper. Toss vigorously to coat the potatoes in the oil, breaking down the outer surfaces to form a thick, starchy coating.

6. Roast Potatoes

Spread the potatoes evenly on a large rimmed baking sheet. Place the sheet in the preheated oven and roast for 20 minutes. After the initial roasting period, use a thin, flexible metal spatula to turn the potatoes. Continue roasting for an additional 30 to 40 minutes, turning and shaking them a few times until they are evenly golden and crisp.

7. Finish and Serve

Transfer the roasted potatoes to a large bowl. Add the reserved garlic and rosemary mixture along with the minced fresh parsley. Toss gently and season with more salt and pepper if needed. Serve immediately while hot.