Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
  • 1 tbsp Kosher salt
  • 1/2 tsp Baking soda
  • 4 tbsp unsalted butter
  • 3 tbsp extra-virgin olive oil
  • 6 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme leaves
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp fresh Italian parsley, minced
  • 1/2 tsp flaky sea salt
  • 1/4 cup freshly grated Parmesan cheese

Instructions:

  1. Peel and cut potatoes into 1.5-inch chunks. Place in a large pot and cover with cold water by at least an inch.
  2. Add 1 tablespoon of kosher salt and 1/2 teaspoon of baking soda to the water. Bring to a boil, then reduce to a simmer and cook for 8-10 minutes until a knife meets slight resistance.
  3. Drain the potatoes in a colander and let them sit for 2 minutes to allow excess steam to escape, which dehydrates the surface.
  4. Transfer potatoes back into the pot or a large bowl and shake vigorously for 30 seconds to roughen the edges and create a starchy mashed surface.
  5. In a small saucepan, combine butter, olive oil, garlic, rosemary, thyme, and black pepper. Heat over medium-low until the butter is melted and the aromatics are fragrant.
  6. Toss the roughened potatoes with the garlic-herb infusion until evenly coated.
  7. Spread potatoes onto a preheated heavy-duty rimmed baking sheet. Roast at 450°F (230°C) for 45-50 minutes, turning every 15 minutes, until deep golden brown and crispy.
  8. Remove from oven and toss with fresh parsley, flaky sea salt, and grated Parmesan cheese before serving.