Crispy Roast Potatoes

INGREDIENTS  

• 2 T. salt
• ½ t. baking soda
• 4 pounds potatoes, peeled and cut into quarters
• 6 T. extra-virgin olive oil
• 3 T. fresh rosemary, finely chopped
• 3 medium cloves garlic, minced
• salt and pepper to taste
• small handful fresh parsley leaves, minced  

DIRECTIONS    

1. Preheat oven to 450°F. 
2. Heat 2 quarts water in a large pot over high heat until boiling. Add 2 T. salt, baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook about 10 minutes.
3. Combine olive oil with rosemary, garlic, salt and pepper.  
4. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds. Transfer to bowl and toss with oil mixture.
5. Transfer potatoes to a large rimmed baking sheet Continue roasting until potatoes are deep brown and crisp all over, turning them a few times during cooking, 30 to 40 minutes longer. 
6. Transfer potatoes to a large bowl.

Recipe Image: Super Golden Bakes