Directions
- 1Preheat oven to 230°C/450°F.
- 2To a large pot add 3 liters of water, salt and baking soda and bring to a boil.
- 3Peel and chop potatoes, then boil for 10-15 minutes until fork tender.
- 4Strain the potatoes, then shake to roughen the surface.
- 5Infuse the oil with garlic and rosemary.
- 6Fry until the garlic just begins to turn golden, then strain and set garlic/rosemary mixture aside.
- 7Add the potatoes to a baking sheet, drizzle with the infused oil, spread out evenly and bake for 50-60 minutes, turning them 2-3 times, every 20 minutes.
- 8Transfer to a large bowl to add the garlic/rosemary mixture and a pinch of salt, then toss to coat.
Ingredients
- 2 kg potatoes
- salt
- 0.5 tsp baking soda
- 4 tbsp oil (neutral vegetable oil or olive oil)
- 1 sprig rosemary
- 3 garlic cloves
Equipment
ovenlarge potbaking sheetlarge bowl
Tips
- Boiling the potatoes with baking soda helps breaking down the pectin, creating a rough surface and thus more crispiness.
- Strain and set garlic/rosemary mixture aside, so it doesn't burn in the oven.
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