Golden Crunchy Potatoes (Print Version)

# Ingredients:

01 - 4 lbs Yukon Gold or russet potatoes.
02 - 1/2 tsp baking soda.
03 - Freshly chopped rosemary leaves.
04 - 3 minced garlic cloves.
05 - Kosher salt to taste.
06 - Black pepper to taste.
07 - 5 tbsp of olive oil, or use beef or duck fat.
08 - Minced fresh parsley leaves.

# Instructions:

01 - Set your oven to 450°F (230°C) and put the rack in the middle spot.
02 - Bring 2 quarts water to a boil with salt, then stir in baking soda and your peeled, chunky potatoes.
03 - Let the potatoes gently simmer until a fork can pierce them easily, about 10 minutes.
04 - While potatoes cook, warm the oil, garlic, and rosemary together until the garlic just begins browning.
05 - Pour the flavored oil into a bowl, keeping the herbs and garlic aside for later use.
06 - Drain thoroughly, let steam evaporate briefly (about 30 seconds), then toss them a bit roughly with the infused oil.
07 - Lay out the potatoes on a baking tray, making sure none of them touch.
08 - Put in the oven and roast without moving them for about 20 minutes.
09 - Turn over potatoes carefully, then let roast for another 30-40 minutes, flipping now and then until deeply golden.
10 - Mix the roasted potatoes with the reserved garlic and parsley, then serve while hot.

# Notes:

01 - Different potato varieties change the texture.
02 - Cut potatoes into large pieces for best results.
03 - The texture is best when served fresh and hot.
04 - Choose your preferred fat to customize flavor.

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