Ingredients:

  • 3 lbs Yukon Gold or Russet potatoes
  • 2 liters water
  • 1 tbsp sea salt
  • 1/2 tsp baking soda
  • 1/3 cup extra virgin olive oil
  • 6 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Peel 3 lbs Yukon Gold potatoes and cut into roughly 1.5 inch chunks.
  2. Bring 2 liters water to a boil in a large pot with 1 tbsp sea salt and 1/2 tsp baking soda.
  3. Add potatoes and cook for 8-10 minutes until the outsides are soft but the centers still have a bite.
  4. Drain into a colander and let them sit for 2 minutes until the visible steam disappears.
  5. Return potatoes to the pot and shake vigorously until a thick layer of starchy paste forms on the edges.
  6. While potatoes dry, heat 1/3 cup olive oil in a small skillet with minced garlic and rosemary until fragrant but not browned.
  7. Pour the infused oil (straining out the solids for now) over the potatoes in a bowl and toss with 1 tsp kosher salt and 1/2 tsp pepper.
  8. Spread on a baking sheet and roast at 400°F for 20 minutes until the bottoms are deep golden and sizzle.
  9. Use a spatula to turn the potatoes over, ensuring every side gets time against the hot metal.
  10. Add the reserved garlic and rosemary bits to the tray and roast for another 20-25 minutes until they reach a dark, amber shatter crisp.