Preheat your oven to 450°F (or 400°F for a convection setting). Gather your equipment: a large pot, a baking sheet, and a mixing bowl.

Fill the large pot with 2 quarts of water and bring it to a rolling boil. Stir in kosher salt and baking soda. Add your potatoes and boil until tender, about 10 minutes after boiling resumes.

In a small pan, gently warm 1/4 cup of olive oil over low heat. Add rosemary, minced garlic, and black pepper, and infuse for about 3 minutes.

Drain the boiled potatoes in a colander and let them sit uncovered for about 30 seconds to evaporate excess moisture.

Transfer the dried potatoes into a mixing bowl and pour the infused oil over them. Toss vigorously until all potatoes are coated.

Spread the coated potatoes evenly on a baking sheet without crowding them. Roast in the oven for 20 minutes.

After 20 minutes, gently turn the potatoes with a spatula and roast for an additional 30 to 40 minutes, or until deep golden brown and crispy.

Once roasted, toss the potatoes with any reserved garlic and rosemary mixture, and finish with freshly chopped parsley before serving.