Crispy Roast Potatoes (Print Version)

# Ingredients:

01 - 1.8 kilograms of potatoes, either Ratte or Maris Piper.
02 - Fresh sprigs of rosemary, finely chopped.
03 - 2.5 tablespoons of baking soda.
04 - 65 milliliters of olive oil or goose fat.
05 - 3 garlic cloves, minced finely.
06 - Freshly diced flat-leaf parsley.
07 - A dash of kosher salt.
08 - Cracked black pepper to taste.

# Instructions:

01 - Turn your oven on to 230°C (or 450°F), and place the rack right in the middle.
02 - Bring 2 liters of salted water to a rolling boil with the baking soda, then add peeled and chopped potato chunks.
03 - Cook the potatoes just until they’re tender enough to pierce with a fork, roughly around 10 minutes.
04 - During that time, heat your oil together with rosemary and garlic until the garlic begins to turn a light golden shade.
05 - Pour the flavored oil through a sieve into a bowl, setting aside the crispy garlic and rosemary for later.
06 - Drain the potatoes, let them sit for about 30 seconds to dry a bit, then toss them around in the bowl with the infused oil.
07 - Arrange the coated potato pieces on a baking tray, making sure they’re spaced apart.
08 - Let them roast for 20 minutes untouched, then carefully flip them with a spatula.
09 - Roast for about 30 to 40 minutes further, turning them now and then until crispy and browned to your liking.
10 - Tumble the hot potatoes with the reserved garlic-herb mix and parsley, then serve straight away.

# Notes:

01 - Bigger chunks of potato work better here.
02 - Switch the type of fat for different flavors.
03 - Serve immediately to maintain their crispness.
04 - Potato varieties can bring slightly different results.

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