Roast Yellow Potatoes

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Ingredients

• 2 T salt
• ½ t baking soda
• 4 lb Yukon gold (or russet)
• 5 T olive oil
• 3 cloves of garlic
• rosemary, chopped

Instructions

1. Step 1

   Peel potatoes. Cut into fairly sizeable chunks. Yellow potatoes into quarters, larger russets into sixths.

2. Step 2

   Boil 2 quarts of water in a pot on high. Add salt, baking soda.

3. Step 3

   Add potatoes to pot. Bring back to a boil, then reduce to a simmer for ~10 minutes, uncovered. Drain, let excess evaporate.

4. Step 4

   In a saucepan, combine oil, rosemary, pepper, and garlic over medium heat until the garlic is golden, ~3 minutes, stirring constantly. Strain through a fine mesh strainer over a bowl that has a lid. Reserve both the oil and the sediments separately.

5. Step 5

   Preheat oven 450F.

6. Step 6

   When potatoes done cooking, transfer to bowl with oil. Salt and pepper. Place lid on, and shake bowl roughly. Aiming for a layer of mashed potato paste on each chunk.

7. Step 77

   Line baking sheet with foil. Spread potatoes on sheet in even layer.

8. Step 8

   Roast 20 minutes. Take out. Using fish spatula, flip any stuck potatoes, and flip. Roast 30-40 more minutes.

9. Step 9

   Transfer potatoes to bowl once out. Add sediment mix to top, mix to coat. Salt and pepper to taste, top with fresh minced parsley.

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