Preheat your oven to 450°F (230°C); if using convection, set it to 400°F (200°C).

In a large pot, bring 2 quarts of water to a rolling boil, then add 2 tablespoons of kosher salt and 1/2 teaspoon of baking soda. Carefully add your peeled and cut potatoes, and boil for about 10-15 minutes, or until just tender.

Once tender, strain the potatoes in a colander and let drain for about 30 seconds.

In a saucepan, heat 5 tablespoons of infused oil with chopped rosemary, minced garlic, and black pepper over medium heat until the garlic is golden brown. Strain this mixture into a bowl.

Transfer the drained potatoes back to the pot, pour the warm infused oil over them, and toss gently to coat.

Spread the coated potatoes in a single layer on a baking sheet and roast for 20 minutes.

After 20 minutes, carefully flip each potato and continue roasting for an additional 30-40 minutes until deep golden brown.

Once crispy, toss the potatoes with the reserved garlic and rosemary mixture before serving.