1-First: preheat the oven to 425 degrees F (215 degrees C) to ensure even roasting. Then, peel and chop the potatoes into 1 to 2 inch chunks for uniform cooking. Next, fill a medium pot halfway with water, add 1 teaspoon of the salt and 1/4 teaspoon baking soda, then add the potato chunks and boil for 6 to 8 minutes until just slightly tender.

2-In a bowl, combine the remaining 1/2 teaspoon salt, 2 tablespoons extra-virgin olive oil, and 1/4 teaspoon ground black pepper to create a simple coating. Drain the potatoes and let them sit in the pan for 1 minute to evaporate excess water, which helps with crisping. Toss the potatoes in the bowl with the oil mixture, gently roughening their surface for extra texture.

3-Spread the potatoes evenly on a baking sheet, making sure they are not crowded to allow for proper browning. Bake for about 20 minutes, then gently flip them and bake for another 10 to 20 minutes until golden and crispy. Remove from the oven, season with additional salt and 1/8 teaspoon finely chopped rosemary if desired, and serve immediately for the best flavor. This method not only achieves great results but also ties into tips like using high smoke point oils for even better outcomes.