Kentang Panggang Renyah

Instructions

1. Preheat the oven to 450°F (232°C). Slice the mini baby potatoes in half. For smaller potatoes, leave them whole. If using Yukon Gold potatoes, choose smaller ones about 2 inches (5 cm) in diameter and quarter them.
2. Heat the water in a large pot over high heat until boiling. Add ½ tablespoon of kosher salt, baking soda, and the potatoes. Parboil the potatoes for about 10 to 15 minutes. Drain the potatoes using a strainer, set aside, and let them cool.
3. Heat the olive oil, garlic, and herbs (I used oregano and thyme) in a skillet over medium heat. When the garlic turns brown, strain the oil immediately using a fine-mesh metal strainer. Reserve the fried garlic and herbs.
4. Return the skillet to the stove over medium heat. Add the oil, potatoes, remaining 1/2 tablespoon of kosher salt, and ground black pepper. Use a large spoon to vigorously toss and stir the potatoes until a layer of potato starch coats them.
5. Roast the potatoes for 15 minutes or until the surface turns golden brown and crispy. Top with the fried garlic and herbs, along with the chopped parsley. Serve immediately.