These are the potatoes people fight over. The trick is a quick parboil with a pinch of baking soda, which breaks down the surface of the potatoes. Give them a shake in the colander to rough up the edges, and those fluffy bits turn into a crunchy, golden crust in the oven.
Preheating the pan and oil means the potatoes sizzle the second they hit it. Garlic and rosemary go in halfway so they perfume everything without burning.
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