Golden outer crunch and a fluffy heart defined by the scent of rosemary and roasted garlic. It is the universal side dish that celebrates the potato's nobility, a vibrant bite that comforts in every mouthful. Golden, crispy, and essentially perfect.
Heat the oven to 220°C and place an empty tray inside so it gets hot. Peel the white potatoes if you want a cleaner finish, or leave the skin on if well washed; cut them into medium, even chunks.
Bring the water to a boil with the cooking salt and baking soda. Add the white potatoes and cook for 8 to 10 minutes, until the edges are just soft but the centers still hold their shape.
Drain the
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Toss the white potatoes with the olive oil, finishing salt and ground black pepper until every piece is coated. Transfer them to the hot tray in a single layer; they should give a small sizzle when they hit the metal.
Roast for 25 minutes, turn the potatoes, then continue for 15 more minutes, until golden and crisp on several sides. If one area browns too quickly, rotate the tray.
Lightly crush the garlic and mix it with the rosemary. Scatter over the potatoes and roast for 5 more minutes, just until the garlic perfumes without burning. Serve hot, while the edges are still crisp.
