Preheat your oven to 450°F (230°C) for traditional baking or 400°F (200°C) for convection.

In a large pot, bring water to a rolling boil. Add a pinch of kosher salt and 1 teaspoon of baking soda. Boil the chunked potatoes for about 10 minutes until slightly tender.

Heat 1/4 cup of olive oil in a saucepan over medium heat. Add minced garlic and chopped rosemary, infusing it for 2-3 minutes. Strain the oil to remove solids.

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

Return the potatoes to the pot, pour the infused oil over them, and gently toss to coat.

Spread the coated potatoes in a single layer on a lined baking sheet. Roast for 20 minutes, then shake the pan and continue roasting for an additional 30-40 minutes until golden and crispy.

Toss the potatoes with the reserved minced garlic and rosemary and garnish with freshly chopped parsley before serving.