Part 1: Prepping the Potatoes (The Secret to a Fluffy Interior)

This initial parboiling step is non-negotiable for achieving the perfect texture.

1. Preheat and Prepare: Place a large, heavy-duty, rimmed baking sheet in the oven and preheat the oven to 425°F (220°C). Heating the pan is crucial for getting an initial hard sear on the potatoes.

2. Cut the Potatoes: Peel your potatoes and cut them into uniform 1.5 to 2-inch chunks. It’s important that they are all roughly the same size to ensure they cook evenly.

3. Boil the Potatoes: Place the cut potatoes in a large pot or Dutch oven and cover them with cold water by at least one inch. Add 1 tablespoon of kosher salt and the ½ teaspoon of baking soda to the water. The baking soda is slightly alkaline, which helps break down the pectin on the potato’s surface, creating a starchy slurry that leads to an extra-crispy, craggy crust.

4. Simmer: Bring the pot to a rolling boil over high heat, then reduce the heat to medium and simmer for about 8-10 minutes. The potatoes should be slightly tender on the outside but still firm in the center. A paring knife should meet some resistance when inserted into the center of a potato chunk.

5. Drain and Dry: Carefully drain the potatoes in a colander. Let them sit in the colander for 2-3 minutes, allowing the steam to evaporate and the surfaces to become dry and floury. This is a critical step; a dry surface equals a crispy result.

6. Scuff Them Up: After they have steamed dry, give the colander a few vigorous shakes. This will rough up the edges of the potatoes, creating that amazing, craggy surface area that will catch the oil and become incredibly crisp in the oven.

Part 2: The Roasting Process

Now we transform the prepped potatoes into golden, crispy nuggets.

1. Oil the Hot Pan: Carefully remove the preheated baking sheet from the oven. Add the ⅓ cup of oil to the pan—it should shimmer immediately.

2. Add the Potatoes: Tip the scuffed-up potatoes onto the hot, oiled pan. They should sizzle as they hit the oil. Use a spatula to toss them gently, ensuring each potato is coated in oil. Spread them out into a single, even layer. Do not crowd the pan! If the potatoes are too close together, they will steam instead of roast. Use two pans if necessary.

3. The First Roast: Place the pan back into the 425°F (220°C) oven and roast for 25 minutes. After 25 minutes, use a thin metal spatula to flip the potatoes, scraping up any bits that may have stuck to the pan. They should be starting to turn golden brown.

4. Add the Aromatics: Remove the pan from the oven. Sprinkle the sliced garlic, chopped rosemary, chopped thyme, 1 ½ teaspoons of kosher salt, and 1 teaspoon of black pepper over the potatoes. Grate the zest of one lemon directly over the pan. Toss everything together until the potatoes are evenly coated with the aromatics.

5. The Final Roast: Return the pan to the oven and roast for another 15-20 minutes, or until the potatoes are deeply golden brown, shatteringly crisp on the outside, and the garlic is fragrant and lightly toasted (not burnt).

6. Finish and Serve: Remove the pan from the oven. Squeeze the juice from half of the zested lemon over the hot potatoes and toss to combine. Transfer the potatoes to a serving bowl. Garnish generously with fresh parsley and a sprinkle of flaky sea salt. Serve immediately while hot and crispy.