13 russet potatoes, cut into 1-inch (2 1/2 cm) pieces
1 teaspoon baking soda
1 teaspoon salt
¼ cup olive oil (60 mL)
2 tablespoons garlic, minced
2 tablespoons fresh rosemary, or fresh thyme, finely chopped
1 teaspoon black pepper
salt, to taste
pepper, to taste
1 small handful fresh parsley leaf, minced to garnish
Nutrition Info
Calories 709
Fat 11g
Carbs 141g
Fiber 12g
Sugar 6g
Protein 13g
How to Make It
1. Step
Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.
2. Step
Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
3. Step
Combine olive oil, rosemary (or thyme),garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
4. Step
Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
5. Step
Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
6. Step
Preheat oven to 425°F (220°C).
7. Step
Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
8. Step
Transfer to oven and roast, without moving, for 30-35 minutes.
9. Step
Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
10. Step
Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
