BEST ROAST POTATOES EVER
Steps:
- Peel potatoes and cut into quarters, sixths or eights depending on size, about 2 inches or more.
- Preheat oven to 450. Heat 2 quarts of water until boiling. Add 2 tablespoons kosher salt, baking soda, and potates and stir. Return to boil, reduce to simmer and cook about 10 minutes until knife meets little resistance when inserted.
- Combine olive oil with chopped rosemary, minced garlic and a few grinds of black pepper in a saucepan, and heat over medium heat. Cook, stiffing and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately stain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
- when potatoes are cooked, drain and let them rest in pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season with salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato-like paste has built up on the potato chunks.
- transfer potatoes to a large rimmed baking sheet and separate them, spreading them evenly. Trnsfer to oven and roast, wqithout moving for 20 mintues. Releas stuck potates, shake pan and turn. Continue roasting until potates are deep brown and crisp, shaking a few times, 30-40 minutes.
- Transfer to large boal and add garli/rosemary mixture and minced parsely. Toss to coat and season with salt and pepper to taste.
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