Ingredients:

  • 2 lbs Yukon Gold or Russet Potatoes, cut into 1-inch chunks
  • 1 tsp Baking Soda
  • 1 tbsp Coarse Sea Salt
  • 2 qts Water
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp dried Thyme, Rosemary, and Oregano blend
  • 0.5 tsp Cracked Black Pepper
  • 5 Cloves Garlic, minced fine
  • 1 tbsp Fresh Parsley, finely chopped
  • 1 pinch Flaky sea salt for finishing

Instructions:

  1. Bring 2 quarts of water to a boil in a large pot. Add the baking soda and 1 tablespoon of coarse sea salt.
  2. Add the potato chunks to the boiling water and cook for 10 minutes, until the outsides are softening but the centers remain firm.
  3. Drain the potatoes thoroughly and return them to the pot. Shake the pot vigorously for about 10 seconds to 'rough up' the edges and create a starchy surface slurry.
  4. Preheat your oven to 400°F (200°C). Pour 3 tbsp olive oil onto your baking sheet and pop it in the oven for 2 minutes to get the oil shimmering. Spread the scuffed potatoes onto the hot tray. Use a spatula to coat them in the hot oil.
  5. Spread the potatoes in a single layer, ensuring they are not crowded. Roast for 20 minutes.
  6. Using a metal spatula, flip the potatoes. Roast for another 10-15 minutes.
  7. Add the minced garlic to the pan, tossing briefly with the potatoes. Roast for a final 3 minutes until the garlic is fragrant.
  8. Remove from the oven, toss with fresh parsley and sprinkle with flaky sea salt, and serve immediately.