Roasted Potatoes

Ingredients

Flavor Idea 1
2½ lbs —	russet or yukon gold potatoes
2-3 tbsp —	kosher salt
½ tsp —	baking soda
~3 tbsp —	olive oil
—	fresh rosemary
3–5 —	cloves garlic
—	fresh parsley
Flavor Idea 2
~3 tbsp —	olive oil
~1 tsp —	NM chile powder
~½ tsp —	paprika
¼ tsp —	garlic powder
¼ tsp —	onion powder
—	black pepper
—	cayenne

Method

Preheat the oven to 450°F
Set a large pot over high heat with a generous amount of salt and ¹⁄₂ tsp of baking soda
Peel the potatoes and cut into quarters

When the water is boiling, use a spider to transfer the potatoes into the water
Boil until just tender and the outside is starting to break down a bit (10–15 mins)
While waiting for the potatoes to cook
- Peel and mince the garlic and chop the rosemary
- In a small pan, heat the olive oil with the garlic and rosemary until the garlic starts to brown
- Filter out the oil into a large mixing bowl and keep the aromatics for later
When done, use the spider to transfer the potatoes into the mixing bowl
Add salt and toss potatoes until a coating of mashed potatoes forms on the outside
Transfer potatoes into a parchement paper lined baking sheet