Roast Potatoes | Katie's Cookbook

https://www.seriouseats.com/recipes/2016/12/the-best-roast-potatoes-ever-recipe.html

5 tbsp olive oil
2kg potatoes (scale recipe as appropriate)
3 stripped sprigs of fresh rosemary, finely chopped leaves
3 crushed or minced cloves of garlic (depending on how garlicky you want the potatoes)
1/2 tsp of baking soda (this is the key to getting crisp edges)
Salt

Preheat oven to 220C.
Cut the potatoes into 1.5 inch sid=zed pieces.
Put the chopped potatoes into a saucepan of water (enough to cover the potatoes) and add tsp of salt and the baking soda.
Bring to the boil, then simmer until just cooked - when a knife meets a little resistance (~10 mins).
Whilst the potatoes are cooking, prepare the rest of the ingredients.
add the oil, herbs and garlic to another small saucepan. Let them warm together for 5 minutes, then strain the oil.
You can keep the herb mix too if you like - this can be added for extra flavour later.
Once the potatoes are just cooked, remove and strain. Let them set in the strainer for a few minutes to let off some steam.
Put the potatoes into a big bowl and pour over the oil. Swirl and shake the bowl to combine and roughen up the outside of the potatoes.
This step should result in a bit of a slurry forming into the bowl and on the outsides of the potatoes.
Sprinkle with salt and pepper to taste, then spread on a baking tray and put into the oven.
After 20mins, turn the potatoes. Put back into the oven for another 20-30mins.
When cooked to your preference, remove and serve!
OPTIONAL - when remove from the oven, toss them in a bowl with the herb and garlic mixture that was used to infuse the oil.