Ingredients:
- 2 kg of gold or sweet potatoes, peeled and cut into quarters
- 1/2 tsp of baking soda
- 5 tbsp of extra-virgin olive oil
- a handful of fresh thyme
- 2 tbsp of paprika
- 3 medium cloves garlic, minced
- Small handful fresh parsley leaves, minced
- Ground black pepper
- 2 tbsp of Himalayan salt
- Garlic dip with herbs
Instructions:
- Preheat the oven to 230°C.
- Heat 2 L of water in a large pot over high heat until boiling.
- Add 2 tbsp of Himalayan salt , baking soda, and potatoes and stir.
- Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
- Meanwhile, combine olive oil with thyme, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat.
- Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes.
- Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
- When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate.
- Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
- Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
- Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes.
- Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
- Transfer potatoes to a large bowl and add garlic rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste.
- Serve immediately.
