The Perfect Roasted Potatoes

1 kg potatoes (kruimig), peeled and cut into chunks
1 tbsp salt
1/2 tsp sodium bicarbonate
1 cube of chicken stock
4 tbsp olive oil
4 tbsp butter
3 twigs of fresh rosemary, roughly chopped
6 large garlic cloves, unpeeled and cracked
salt and pepper to taste

Preheat oven to 185c.

Add potatoes, salt and bicarbonate into a pan of cold water. Bring to boil and par boil (10-15 mins) until almost soft enough to turn into mash. Gently drain and place onto a rack to steam fully dry.

Take a small sauce pan and on low fire gently warm up the olive oil and chicken stock, until it is dissolved.

On a large tray, place the butter and put it into the oven until melted. Then add the potatoes and olive oil mixture, salt and pepper to taste and combine. Roast in the oven for 25 minutes until one side has become dark golden brown. Then add the garlic and rosemary, flip over each potato individually and roast for another 25 minutes or so until golden and crisp.