FOR THE ROASTED POTATOES

• I prefer to start my potatoes in the morning and then just set them aside on the stove until dinner and proceed as normal. Begin by, Peeling the potatoes and chop into 2 inch chunks.
• Heat 2 quarts of water in a large pot. Bring to a boil over high heat and add the salt and baking soda and potatoes. Cook for approximately 6-7 minutes until fork tender (the edges should be soft and poking holes with a fork should be easy).
  1/2 teaspoon Baking Soda, 2 Tablespoons Kosher Salt, 2 lb Yukon Gold Potatoes
• Drain the water away, then return the potatoes in the saucepan over LOW heat for around 30 seconds. Shake them around every few seconds a little to keep them moving in the pan while they dry out, and to rough up the edges. Don’t worry if lots of bits break off, they’ll crisp up beautifully in the oven.
• Set the potatoes aside to cool or chill in the fridge. You can skip this step if needed but it does result in a better potato crisp.
• Preheat your oven to 450F / 220C / 200C fan-forced.
• Meanwhile, pour the oil into a small saucepan and place the garlic and herbs in. Heat, stirring continuously until the garlic begins to brown and then set a strainer over a large bowl and strain out the herbs and garlic. Set both the herbs aside for later.
  2 1/2 Tablespoon Vegetable Oil, 2 Cloves Garlic, 2 Tablespoons Fresh Rosemary
• Tip the potatoes into the bowl with the oil and stir gently then pour onto a baking sheet, separating all potatoes to not be touching. Sprinkle with salt and pepper and roast for 20 minutes without touching anything. Using a thin spatula, turn them over and roast for at least another 20 minutes or up to 30 until they are perfectly golden and crispy.
• Place 1 tablespoon of melted butter into the herbs. Toss the cooked potatoes with the butter mixture and fresh parsley and serve immediately.
  1 Tablespoon Butter, 2 Tablespoons Fresh Parsley