(Make sure you grab some "Garlic's Last Stand" for beginning!)
1/2 teaspoon baking soda
3 pounds russet or Yukon Gold potatoes, peeled and cut into 1.5 inch wedges
4 tablespoons extra-virgin olive oil, or duck fat if you have it.
3 Tablespoons U.G.S.S. “Garlic’s Last Stand” Blend
Freshly ground black pepper and Kosher Salt
Small handful fresh parsley leaves, chopped
Adjust oven rack to center position and preheat oven to 450°F
Heat 2 quarts of water in a large pot until it boils. Add 2.5 tablespoons of Kosher salt, baking soda, and potatoes. Keep Simmering until you can cut them with the blunt spine of a knife, 12 minutes (The alkaline water helps the exteriors of the potatoes break down more, creating much more of the starchy slurry that leads to an extra-crisp exterior!).
Once cooked, drain the water really well and add to a bowl. Add your olive oil and your “Garlic’s Last Stand” blend. You can always taste them if you would like slightly more salt or black pepper. Begin tossing them in the bowl, until a thick layer of mashed potato/paste builds up on the potato chunks.
Transfer potatoes to a rimmed baking sheet, and spread them out into a single layer. Over roast without moving for 20 minutes. Flip them with a metal spatula and continue roasting for an additional 30 minutes. Garnish with a touch more “Garlic’s Last Stand” and parsley! Ready to serve!