Garlic Herb Roasted Potatoes by Camcancoook

Ingredients

• 2 lb Yukon Gold potatoes, peeled and cut into 2-inch chunks
• Water, enough to cover potatoes
• 1 tbsp salt, plus more to season
• 1 tsp baking soda
• 1/4 cup neutral oil or beef tallow
• 4 tbsp unsalted butter, melted
• 1 tbsp fresh thyme, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 4 cloves garlic, finely chopped or minced
• 1 tbsp salt for the herb butter
• 1/4 cup freshly shredded Parmesan cheese

Instructions

1. Peel and cut the potatoes into 2-inch chunks, then add them to a pot with enough water to cover, 1 tablespoon salt, and the baking soda.
2. Bring to a boil and cook for 10 to 15 minutes, until the potatoes are just barely fork tender.
3. Drain the potatoes, shake them gently to rough up the edges, and let them steam in the colander for at least 20 minutes.
4. Place the oil in a baking sheet or roasting pan and preheat it in a 425°F oven for about 10 minutes, until the oil is hot and shimmering.
5. Carefully add the potatoes to the hot pan, season generously with salt, and roast for 45 to 60 minutes, flipping every 10 to 15 minutes, until deeply golden and crisp.
6. Mix the melted butter with the thyme, rosemary, parsley, garlic, and salt while the potatoes roast.
7. Toss the hot potatoes with the garlic herb butter, then top with Parmesan and serve immediately while crisp.