Instructions

1. Fill a small saucepan with a quart of water. Bring to a boil. Once boiling, add a generous pinch of salt. Add the baking soda.
2. Cut up the potatoes into smaller chunks by cutting the potatoes in half first, then in half again, then quarter each piece. (If your potatoes are on the larger side, feel free to cut the potatoes down further)
3. To the boiling water, add the potato chunks and reduce the water to a gentle simmer. Let the potatoes cook until they're fork-tender, about 15-20 minutes.
4. Meanwhile preheat the oven to 450°F. To a separate pan, add the olive oil along with the smashed clove of garlic and sprig of rosemary. Heat the pan over medium heat, to get the oil lightly bubbling. Swirl the oil around with the garlic and rosemary in it. Turn the heat down to low and let the garlic and rosemary infuse their flavors into the oil for a few minutes. Turn off the heat when you're done.
5. Once the potatoes are cooked through, drain the water from the saucepan. Dump the potatoes into a large mixing bowl. Let the potatoes rest in the bowl for a minute before tossing the potatoes in the bowl by simply shaking the bowl a bit. You want the potatoes to look a bit mushed on the outside and slightly beat up.
6. Drizzle the olive oil (taking care not to add the actual garlic or rosemary) all over the potatoes, along with a pinch of salt. Toss the potatoes a bit again to get everything mixed well.
7. Spread the potatoes all over a baking sheet, making sure to separate them from each other and place in the oven for 20 minutes. After 20 minutes, use a metal spatula to flip the the potatoes over and place back in the oven for another 15 minutes or so, until the potatoes are golden brown and crispy all over.
8. As soon as the potatoes are done, place them on your serving plate and add some freshly ground salt and the chopped parsley to garnish. Serve immediately.