Set oven to 475 fan.

Before you roast your potatoes, peel, quarter and boil them. In the boiling water have cracked black pepper, baking soda, salt, rosemary, lemon zest, and tons of crushed garlic. Like two cloves per potato. When they are fork tender, drain them and toss them in a colander to rough up the exterior of the taters. Set aside.

In the same pot, now dry, heat a cup of olive oil and sliced garlic until the garlic starts to sizzle over medium high. Grind up a few tablespoons of fresh rosemary and dump in--it should bubble and sizzle. Pour over potatoes and mix.

Pop taters in oven. After 20 minutes flip potatoes and wait 20 more minutes until exterior is all golden brown and crispy.