Crispy Roasted Rosemary Potatoes

1.Preheat your oven to 220°C (425°F) and place a large rimmed baking sheet inside to heat up.

2.Place the potato chunks in a large pot and cover with 2 liters of water. Add the baking soda and a pinch of salt.

3.Bring the pot to a boil, then reduce to a simmer and cook for about 8-10 minutes until the outsides are tender but the centers are still firm.

4.Drain the potatoes thoroughly and let them sit in the colander for 2 minutes to allow steam to escape and the surfaces to dry.

5.Transfer the potatoes back into the dry pot, drizzle with olive oil, and shake the pot vigorously to roughen up the edges until a thin layer of potato mash coats the chunks.

6.Carefully remove the hot baking sheet from the oven and spread the potatoes in a single layer, ensuring they are not crowded.

7.Roast for 20 minutes, then turn the potatoes with a spatula. Add the chopped rosemary and smashed garlic cloves to the tray.

8.Continue roasting for another 20-25 minutes, turning occasionally, until the potatoes are deep golden brown and exceptionally crispy.

9.Remove from the oven, discard the garlic skins, and toss with flaky sea salt and black pepper before serving hot.