Crispy Roasted Potatoes

Bring about 2 liters of water to a boil in a large pot. Add the baking soda, salt, and cubed potatoes, and cook for about 10-12 minutes.

Preheat your oven to 190°C (375°F) with convection, or 210°C (410°F) conventional. Heat a baking sheet or roasting pan in the oven.

Drain the potatoes in a colander and return them to the hot pot. Let them sit uncovered for 2-3 minutes to release excess moisture.

In a small saucepan, melt the butter together with the olive oil. Add the garlic and thyme or rosemary, and warm gently over low heat for 1-2 minutes until fragrant. Discard the garlic and herbs.

Drizzle the potatoes with the infused oil, add the grated cheese, and toss gently but thoroughly with a spatula.

Remove the hot baking sheet from the oven, line it with parchment paper or lightly grease it. Arrange the potatoes on the sheet in a single layer, leaving space between the pieces.

Roast the potatoes on the middle rack until light golden brown, about 25 minutes.

Flip the potatoes and continue roasting for about another 15 minutes. Keep an eye on them toward the end to prevent the cheese from burning.