1. Prep the Potatoes:

• Adjust the oven rack to the center position and preheat oven to 450°F (230°C) or 400°F (200°C) for convection.
• Heat 2 quarts (2L) of water in a large pot over high heat. Once boiling, add 2 tablespoons of kosher salt, baking soda, and the potatoes. Stir to combine.

2. Parboil the Potatoes:

• Return to a boil, then reduce to a simmer. Cook until a knife meets little resistance when inserted into a potato chunk (about 10 minutes after boiling resumes).

3. Prepare the Infused Oil:

• While the potatoes are simmering, combine the olive oil (or chosen fat) with rosemary, garlic, and black pepper in a small saucepan.
• Heat over medium heat until the garlic turns golden (about 3 minutes). Strain the oil into a large bowl, setting the garlic/rosemary mixture aside.

4. Coat the Potatoes:

• Drain the cooked potatoes and transfer them to the bowl with the infused oil.
• Season generously with salt and pepper. Toss vigorously to roughen up the surfaces of the potatoes and coat them in the oil.

5. Roast to Crispy Perfection:

• Spread the potatoes evenly on a baking sheet. Roast for 20 minutes, then flip and continue roasting for another 30 to 40 minutes until deeply browned and crispy.

6. Add Finishing Touches:

• Transfer the roasted potatoes to a large bowl. Toss with the reserved garlic/rosemary mixture and minced parsley.
• Adjust seasoning with additional salt and pepper if needed. Serve immediately.