Super Crispy Oven Roasted Herbed Potatoes

Super crispy roasted herbed potatoes. So easy and delicious, these will be your go to side dish for all your meals! And these are vegan friendly!

Ingredients
Kosher salt
1/2 teaspoon baking soda
4 pounds russet or Yukon Gold potatoes, peeled and cut into chunks
5 tablespoons olive oil
2-3 sprigs fresh rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
Small handful fresh flat leaf parsley minced

Peel and cut potatoes into chunks. Bring 2 liters of water to a boil and add 2 tablespoons salt and 1/2 teaspoon baking soda. Cook potatoes until a knife slides easily into the center of the potato. Drain, and put potatoes back in to dry pot to let excess moisture steam away.

Add olive oil to pan and heat over medium heat. Add rosemary and garlic, cooking until garlic becomes golden brown 4-6 minutes. Strain oil and reserver rosemary and garlic.

Toss potatoes with the infused olive oil and slat and pepper in a large bowl until a mashed potato like pastes coats each chunk.

Spread potatoes on a rimmed baking sheet in a single layer. Bake at 450 degrees F for 20 minutes. Remove and flip each potato chunk and return to oven for 30-40 minutes more.

Transfer cooked potatoes to a large bowl and add handful of fresh shopped parsley and reserved rosemary and garlic and toss.