Pre-heat oven to 450 degrees and line a large baking sheet with parchment paper.
Add 2 quarts of water to a large pot and bring to a boil.
Peel and cut potatoes into 6-8 wedges for each potato.
Once water comes to a hard boil, add salt and baking soda and mix. Then add potatoes, which will cool the water, so let pot come back to a boil before turning it down slightly (med or med high) to just a gentle boil.
While potatoes are cooking, heat oil in a sauté pan on medium. Add garlic, rosemary, and pepper.
Sauté until garlic begins to brown, only about 60-90 seconds, just until the garlic begins to brown, be careful to not let it burn!
Then, take pan and pour everything (including the oil) through a sieve over a bowl. Keep the oil in the bowl and set the crispy garlic and rosemary aside.
After the potatoes have low boiled for 7 minutes (and when potatoes can be easily pierced with a knife, you don't want them too soft!), gently drain them and then add them to a large bowl.
Add the reserved oil to the bowl and gently toss.
On a parchment lined baking sheet, add potatoes in a single layer. Use two baking sheets if you need to, be sure that it's a single layer of potatoes.
Bake for 20 minutes and then remove from oven and with a metal spatula, gently turn for even baking. Return to oven and bake for another 20-30 minutes until crispy.
Remove from oven and toss with the set aside crispy garlic and rosemary and additional salt 1/4-1/2 teaspoon of salt, to taste.
Serve and enjoy!