- 2 Tb Kosher Salt
- 1 tsp baking soda
- 2 tsp paprika
- 4-5 Russet potatoes
- 5 Tb EVOO
- 2 Tb FODMAP garlic infused olive oil
- Freshly ground black pepper
Preheat oven to 425°F convection. Boil water in a pot and add the kosher salt, baking soda, and potatoes. Stir. Return to a boil, reduce to a simmer, and cook until soft when poked with a fork.
Drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl, drizzle with garlic olive oil, regular olive oil, salt and pepper, rosemary, gently toss/shake to coat, until a thick layer of mashed potato–like paste has built up on the potato chunks.
Transfer potatoes to a 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, 20-30 minutes longer.