Ingredients:

  • 2 lbs Yukon Gold Potatoes, peeled and cut into 1-inch chunks
  • 1/2 tsp baking soda
  • 1 tbsp salt
  • 1 head roasted garlic, mashed into a paste
  • 3 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter, melted
  • 2 tbsp fresh parsley, finely chopped
  • 1/2 tsp black pepper
  • flaky sea salt to taste

Instructions:

  1. Place potato chunks in a pot of cold water with salt and baking soda.
  2. Bring to a boil and simmer for 8-10 minutes until edges are soft but centers hold their shape.
  3. Drain in a colander and let sit for 2 minutes to allow excess steam to escape.
  4. Shake the colander vigorously to rough up the edges of the potatoes, increasing surface area for crisping.
  5. Preheat oven to 425°F (220°C).
  6. In a large bowl, whisk together the roasted garlic paste, olive oil, and melted butter.
  7. Add the roughed-up potatoes to the bowl and toss gently until every piece is evenly coated.
  8. Spread potatoes on a rimmed baking sheet in a single layer, ensuring they are not overcrowded.
  9. Roast for 30-35 minutes, flipping once halfway through, until they reach a deep mahogany color.
  10. Remove from oven and immediately toss with fresh parsley and flaky sea salt.