1-First: preheat the oven to 425° F (215° C) and grab a baking sheet. Peel and chop the potatoes into 1 to 2-inch chunks to ensure they cook evenly. This size helps get that balance of crispy outside and soft inside we’re aiming for.

2-Next: fill a medium pot halfway with water and set it on medium heat. Add 1 teaspoon of the salt and the baking soda to the water, then toss in the potato chunks and boil for 6 to 8 minutes until they’re slightly tender but still hold their shape. While that’s happening, mix the 2 tablespoons of extra-virgin olive oil, the remaining 1/2 teaspoon of salt, and the 1/4 teaspoon of ground black pepper in a large bowl.

3-After boiling, drain the potatoes and let them sit in the pot for 1 minute to let extra water evaporate. Then, add them to the oil mixture and toss gently to coat, which roughs up the surface for extra crispiness. Spread the potatoes out evenly on the baking sheet, making sure they’re not crowded so air can flow around them.

4-Bake for about 20 minutes, then flip them gently and bake for another 10 to 20 minutes until they’re golden and crispy. Finally, take them out, sprinkle with a bit more salt and the 1/8 teaspoon of rosemary if you like, and serve right away for the best texture. For more roasting tips that pair well with veggies, you might enjoy learning from this external guide.