Crispy roast potatoes

Add the salt and baking soda to the boiling water, then the potato chunks.

Boil until a knife pierces them easily and the exteriors are falling apart, about 10 minutes.

Meanwhile heat the olive oil in a skillet with the rosemary and garlic, seasoned with salt and pepper, over medium heat until the garlic just begins to turn golden.

Immediately strain the oil into a large bowl, reserving the garlic and rosemary.

Drain the potatoes and let them steam briefly to drive off moisture; add to the infused oil, season with salt and pepper and toss roughly until a pasty, mashed-potato-like layer coats each chunk.

Heat the oven to 450F, or 400 if convection; spread the potatoes on rimmed baking sheets with space between pieces.

Roast 20 minutes without moving them so the crust sets.

Flip carefully and keep roasting, tossing occasionally, until deeply browned and crisp all over, about half an hour to 40 minutes longer.

Toss in a bowl with the strained garlic and rosemary and chopped parsley; serve.