Recipe for Garlic - Roasted Potatoes

Materials
Salt 15 ml (1 tbsp)
baking soda 2 grams (1/4 tsp)
Potato One kilogram
Oil 40 ml (2.5 tbsp)
Fresh rosemary A small handful
Medium garlic cloves 2 petals
Salt Moderate
Freshly ground black pepper Moderate
Parsley leaves A small handful
Cut the potatoes into large pieces. Add one liter of water to a pot and bring to a boil. Add 15 ml of salt and 1 ml of baking soda. Put the potatoes in and cook over low heat until they are easy to cut, about 10 minutes. Adding baking soda is to make the potatoes alkaline, so that the surface will be crispier when baked. See the picture below for comparison.

Preheat oven to 230 degrees (200 degrees for convection oven)

While the potatoes are cooking, make the oil. Mash the garlic and chop the rosemary. Mix with the oil and simmer over low heat until the garlic turns golden brown. Remove from heat immediately, about 3 minutes.

Strain the oil into another container. I usually wait until the potatoes are cooked, drain the water and then strain it directly into the potatoes, but if the oil temperature is too high, the garlic may become mushy if you wait too long. Don't throw away the minced garlic and rosemary, you filter them out at this step because they will become mushy if you roast them together.

Mix the filtered oil with the cooked and drained potatoes, add appropriate amount of salt and black pepper, and shake well.

Place the pieces evenly on the baking tray with baking paper, leaving some space between them. If you don't want to wash the baking tray, you can put tin foil under the baking paper .

Put it in the preheated oven and bake at 230 degrees (200 degrees in the convection oven) for 20 minutes, then take it out and turn the potatoes over, then bake for another 20-40 minutes, depending on the size of the potatoes and the condition of the oven.

Remove from the oven, add the minced garlic and rosemary that were filtered out earlier, and add appropriate amount of chopped parsley.

Shake well, plate, and you’re done.