Place oven rack in the center of the oven and preheat to 450°F. 

Heat 2 quarts of water in a large pot over high heat until boiling.

Add 2 tbsp. salt, baking soda, and potatoes. Stir and return to a boil before reducing to a simmer. Cook potatoes until potatoes are soft when a knife is inserted, approximately 10 minutes.

In a small saucepan, combine olive oil, rosemary, garlic, and a dash of black pepper. Heat over medium heat. Cook until garlic begins to turn golden, stirring constantly, approximately three minutes. Strain oil through a fine-mesh strainer placed over a large bowl. Set rosemary mixture aside. 

Drain potatoes and let them rest in the pan for about 30 secondsto allow excess moisture to evaporate. Transfer to bowl with the rosemary oil, season with a small amount of salt and pepper, toss to coat. 

Pour potatoes to a large rimmed baking sheet and spread them out evenly. 

Place in oven and roast for about 20 minutes. After 20 minutes, use a thin spatula to turn potatoes. Continue roasting until potatoes are brown and crispy, about 30-40 minutes. 

Transfer potatoes to a large bowl and add the rosemary mixture as well as parsley. Toss to coat and season with salt and pepper to taste.

Serve hot.