5poundsrusset or Yukon Gold potatoespeeled and cut into long wedges about 6 or 8 pieces per potato
6tablespoonsextra virgin olive oil
sea salt and pepper to taste
flat leaf parsleychopped (optional garnish)
Preheat oven to 450 F.
In a large pot with a lid, bring 2 quarts of water to a boil. Once the water is boiling add in the kosher salt and the baking soda and stir.
Add in the peeled potato wedges, and return to a boil. Reduce to a simmer for about 10 minutes. Test a potato with a knife to see if it is partially cooked. It should have a little resistance.
In a small sauce pan combine the olive oil, chopped rosemary leaves and minced garlic. Cook on medium heat until the garlic turns a golden color, about 3 minutes. Strain the oil through a fine mesh strainer and set the rosemary and garlic aside to add back in later.
Drain the potato wedges and add them back into the hot pot they cooked in to allow any excess moisture to evaporate. Drizzle the flavor infused garlic all over the potatoes and toss well.
As you toss, a thick layer of mashed potato-like paste will coat all the potatoes. This is key to getting them perfectly crispy after baking!
Spread the potato wedges out on a parchment lined sheet pan and season well with salt and pepper.
Move the sheet pan into the oven and bake for 20 minutes, without tossing them.
At 20 minutes take the pan out to gently toss the potato wedges by lifting up each side of parchment paper to move them around. Spread them back out to bake again for another 30-40 minutes longer.
While still warm sprinkle the garlic and rosemary over the fries. Season with more salt and pepper if desired.
Serve the fries right on the sheet pan or move to a bowl. Serve with ketchup or fry sauce (mayo mixed with ketchup). Enjoy!