Wash and cut your potatoes into similar size chunks (around 1 inch). You can peel them, however I prefer to leave the skins on
Preheat oven to 230°C/450°F
Boil a pot of water on the stove, season with sea salt. Add the potatoes and baking soda and parboil
After about 8-10 minutes, when fork tender but not fully cooked, drain the potatoes through a colander. Shake the potatoes to roughen the edges with the colander
Add 2-3 tablespoon of olive oil to an oven dish. Add the potatoes and season with salt and pepper. Give it a shake, so the potatoes are coated with the oil and seasoning, then put into the oven
In the meantime, grate the garlic cloves in a small ramekin. Add 2 tablespoon of olive oil, and mix together with a rosemary sprig. Leave the rosemary tip in the ramekin to infuse the oil
After 30-40 minutes, remove potatoes from the oven and shake around. Using the rosemary sprig, brush on the garlic oil over the potatoes.
Tear over the rosemary leaves and place them back in the oven for 20 -30 minutes (depending on oven strength ) until they are nice and crispyRemove from oven , top with a sprinkle of flakey sea salt and enjoy alongside your favourite dish!