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 kosher salt, plus more for seasoning
• 1 tsp baking soda
• 1/4 cup neutral oil or beef tallow
• 4 tbsp unsalted butter, melted
• 4 cloves garlic, finely chopped or minced
• 1 tbsp fresh thyme, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp salt for the herb butter
• 1/4 cup freshly shredded Parmesan cheese

Instructions

1. Place the potato chunks in a pot, cover with water, add 1 tablespoon salt and the baking soda, then bring to a boil over high heat.
2. Boil the potatoes for 8 to 12 minutes, until barely fork-tender but not falling apart.
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. Preheat the oven to 425°F with the oil in a baking sheet or roasting pan, and let the pan heat until the oil is shimmering and sizzling.
5. Carefully add the potatoes to the hot pan, season lightly with salt, and roast for 45 to 60 minutes, flipping every 10 to 15 minutes, until deeply golden and crispy.
6. Mix the melted butter with the garlic, thyme, rosemary, parsley, and 1 tablespoon salt while the potatoes roast.
7. Toss the hot potatoes with the garlic herb butter, then finish with Parmesan cheese and serve immediately.