Kentang Panggang Oven

Instructions

1. Gather ingredients. Preheat oven to 425℉.
2. Peel and cut potatoes into large pieces, between 1 and 2 inches.
3. Add 1 Tbsp salt to 2 quarts of water and bring it to a rolling boil.
4. While you’re waiting, mince the parsley.
5. Once the water is boiling, add the potatoes and baking soda. Let the water return to a boil.
6. Once the water returns to a boil, parboil the potatoes for 8 minutes and strain. They will be fork tender (but not falling apart completely) and very textured at this point which is perfect! This flakey outside part of the potato results in the very best crust when roasting.
7. Gently toss the strained potatoes with olive oil, ½ tsp salt, pepper, and garlic powder.
8. Transfer the seasoned parboiled potatoes to a parchment-lined baking sheet and bake for 20 minutes.
9. After 20 minutes, flip all of the potatoes and bake for an additional 20 minutes.
10. Remove from oven, sprinkle with ½ tsp salt and parsley.