Look not further for the best roast potatoes to cook with any meal. These take some work, but they are perfectly crunchy and golden. Adapted from Serious Eats.

Ingredients

• Kosher salt
• 1/2 t baking soda
• 4 lb Yukon Gold potatoes, peeled and cut into roughly 1″ chunks
• 5 T extra-virgin olive oil
• Small handful picked fresh rosemary leaves, finely chopped
• 3 medium cloves garlic, minced
• Freshly ground black pepper
• Small handful fresh parsley leaves, minced

Instructions

1. Preheat oven to 450F.
2. Heat 2 qts (2L) water in a large pot over high heat until boiling.
3. Add 2 T kosher salt , baking soda, and potatoes, then stir.
4. When the pot has returned to a boil, reduce to a simmer and cook until punctured easily with a knife, about 10 minutes.
5. Meanwhile, heat olive oil, rosemary, garlic, and a few grinds of black pepper in a small saucepan over medium high.
6. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes.
7. Strain oil through a fine-mesh strainer into a large bowl.
8. Set garlic/rosemary mixture aside and reserve separately.
9. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate.
10. Transfer to bowl with infused oil, season to taste with a little more 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.
11. Transfer potatoes to a large baking sheet covered in parchment paper. Spread them out evenly and roast in oven for 20 minutes.
12. Use a thin, flexible metal spatula to release and flip potatoes. Shake to distribute.
13. Continue roasting 30-40 minutes longer until deep brown and crisp all over, turning and shaking a few more times.
14. When done, transfer potatoes to a large bowl, then toss with garlic/rosemary mixture and minced parsley.
15. Season with salt and pepper and serve immediately.