Ingredients:

  • 2 lbs baby potatoes (Yukon Gold or Red Bliss)
  • 2 quarts water
  • 1 tbsp kosher salt
  • 0.5 tsp baking soda
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 0.5 tsp cracked black pepper
  • 0.25 cup freshly grated parmesan cheese

Instructions:

  1. Preheat your oven to 425°F (220°C). Half the larger baby potatoes so they are uniform in size.
  2. In a large stockpot, bring water, salt, and baking soda to a boil. Add the potatoes and simmer for 8–10 minutes until the exterior is softened but the center still resists a knife.
  3. Drain the potatoes in a colander and let them steam-dry for 2 minutes.
  4. Return potatoes to the pot, add olive oil, and shake the pot vigorously until the potatoes are coated in a thick, starchy paste.
  5. Spread the potatoes onto a large rimmed baking sheet without crowding. Roast for 20 minutes.
  6. Flip the potatoes with a metal spatula. Sprinkle minced garlic, rosemary, thyme, and black pepper over the top.
  7. Continue roasting for another 10-15 minutes until deep golden brown. Toss with parmesan cheese just before serving.