Crispy Rosemary-Garlic Potatoes
Ingredients
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh rosemary
- 1/4 teaspoon crushed red pepper
- zest of 1 lemon
- 1/2 cup extra virgin olive oil
- 3 pounds yukon gold potatoes, cut into 1-inch pieces
- 1/2 teaspoon baking soda
- kosher salt, to taste
Preparation
Preheat the oven to 450° with a sheet pan inside
In a medium heatproof bowl, combine the garlic, rosemary, crushed red pepper, and lemon zest. In a small saucepan, heat the olive oil over medium-high heat for about 2 minutes until hot, but not smoking. Pour over the garlic mixture and set aside
In a medium pot, cover the potatoes with 1 inch of cold water, the baking soda, and a heavy pinch of salt. Bring to a simmer and cook for 10 minutes, then drain and return to the pot. Add the oil mixture and toss to coat. Season with salt
Pour the potatoes onto the hot sheet pan and spread in an even layer. Roast, tossing halfway through, for 50 to 60 minutes, until golden. Transfer to a platter and serve