Mom's Crispy Potatoes -- but better?

Kosher salt

½ teaspoon (4g) baking soda

4 pounds (about 2 kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)

5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat

Small handful picked fresh rosemary leaves, finely chopped

3 medium cloves garlic, minced

Freshly ground black pepper

Small handful fresh parsley leaves, minced

Directions at seriouseats.com

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