Crispy Roast Potatoes Recipe Scribbled Underline

Fill a saucepan with enough water to fill it about 3/4 f ull. Bring to a boil. Once boiling, add a generous pinch of salt. Add the baking soda

Cut up the potatoes into smaller chunks by cutting the p otatoes in half first, then in half again, then quarter each piece. 

To the boiling water, add the potato chunks and reduce t he water to a gentle simmer. 

Once the potatoes are cooked through, drain the water fr om the saucepan. Dump the potatoes into a large mixing bowl. 

Meanwhile preheat the oven to 450°F. To a separate small

saucepan or skillet, add the olive oil along with the smashed cloves of garlic and sprig of rosemary. 

4 medium yukon potatoes, peeled 1/4 tsp baking soda 4 tbsp olive oil 1 sprig rosemary 2 cloves garlic, smashed salt and pepper, to taste fresh parsley, chopped finely, to garnish

Ingredients

White Scribbled Underline

Drizzle the olive oil (taking care not to add the actual

garlic or rosemary) all over the potatoes, along with a pinch of salt.