To make oven-roasted potatoes begin by dicing yellow, red, or white potatoes into 1-2 inch pieces. Rinse them under cold water to remove any excess starch. Place the potatoes into a pot and cover with cold water. To the pot add a pinch of salt and a scoop of baking soda. Bring the water to a boil and reduce the heat to a simmer. Cook the potatoes until they are fork-tender about 20-30 minutes. Drain the potatoes in a colander and give them a quick rinse under some water to remove any additional starch. Place the potatoes in a bowl along with some garlic and herb-infused olive oil, salt, and pepper. Cover with another bowl then shake to bruise up the potatoes slightly. Dump the potatoes out onto a non-stick baking sheet and bake at 450 F for 20 minutes, give the potatoes are shake on the baking sheet and return to the oven for another 30-40 minutes or until they are golden brown. Remove the potatoes from the oven and place them into a bowl and season with fresh chopped herbs, lemon zest, even parmesan cheese if desired. Toss lightly and serve immediately.
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