The best roast potatoes

Preheat oven to 220°C (200°C fan-forced). Combine salt and bicarb in a large saucepan of water. Place over high heat and bring to the boil, stirring to dissolve the salt and bicarb.

Add the potatoes, return to a simmer and cook for 8-10 minutes or until potatoes are just tender.

While potatoes are cooking, mix oil and garlic together. Drain potatoes and return to saucepan. Pour over the oil mixture, add the butter and shake the pan. You want the potatoes to be coated and to create a rough surface.

Place potatoes on a baking tray lined with baking paper. Drizzle with any remaining oil mixture in the saucepan.

Roast for 45 minutes, turning halfway, or until golden and crisp.

Sprinkle with rosemary and salt while hot, toss to coat. Serve immediately.