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Prepare the potatoes by peeling them and cutting them into large, substantial 1 1/2-inch chunks.

In a large pot, add enough water to cover the potato chunks. Stir in 1 tablespoon of salt and the baking soda. Bring the water to a rolling boil, then add the potato chunks. Cook until the potatoes are barely fork-tender, about 15-20 minutes.

While the potatoes are boiling, pour the neutral oil onto a large baking sheet or baking dish. Place the baking sheet with the oil into a 425°F oven to preheat.

Once the potatoes are barely fork-tender, carefully strain them in a colander. Give the colander a good shake to roughen up the edges of the potatoes, which helps create crispiness. Allow them to steam out and cool in the colander for at least 20 minutes.

While the potatoes are cooling, finely chop the fresh thyme, rosemary, and parsley. Mince the garlic.

Once the potatoes have cooled, carefully add them to the preheated baking dish with the hot oil. Ensure they are in a single layer. Roast in the 425°F oven for 45-60 minutes, flipping the potatoes every 10-15 minutes, until they are beautifully golden and crispy.

In a separate small bowl, combine the finely chopped fresh thyme, rosemary, parsley, minced garlic, the remaining 1/2 teaspoon of salt, and the melted butter. Stir well.

Remove the crispy roasted potatoes from the oven and transfer them to a large mixing bowl. Pour the herb-garlic butter mixture over the potatoes and toss gently to coat them evenly.

Transfer the coated potatoes to a serving bowl and top generously with freshly shredded Parmesan cheese before serving immediately.


Prepare the potatoes by peeling them and cutting them into large, substantial 1 1/2-inch chunks.

In a large pot, add enough water to cover the potato chunks. Stir in 1 tablespoon of salt and the baking soda. Bring the water to a rolling boil, then add the potato chunks. Cook until the potatoes are barely fork-tender, about 15-20 minutes.

While the potatoes are boiling, pour the neutral oil onto a large baking sheet or baking dish. Place the baking sheet with the oil into a 425°F oven to preheat.

Once the potatoes are barely fork-tender, carefully strain them in a colander. Give the colander a good shake to roughen up the edges of the potatoes, which helps create crispiness. Allow them to steam out and cool in the colander for at least 20 minutes.

While the potatoes are cooling, finely chop the fresh thyme, rosemary, and parsley. Mince the garlic.

Once the potatoes have cooled, carefully add them to the preheated baking dish with the hot oil. Ensure they are in a single layer. Roast in the 425°F oven for 45-60 minutes, flipping the potatoes every 10-15 minutes, until they are beautifully golden and crispy.

In a separate small bowl, combine the finely chopped fresh thyme, rosemary, parsley, minced garlic, the remaining 1/2 teaspoon of salt, and the melted butter. Stir well.

Remove the crispy roasted potatoes from the oven and transfer them to a large mixing bowl. Pour the herb-garlic butter mixture over the potatoes and toss gently to coat them evenly.

Transfer the coated potatoes to a serving bowl and top generously with freshly shredded Parmesan cheese before serving immediately.
