PRE-HEAT OVEN TO 450ยบ
BRING 2 QUARTS OF WATER TO A BOIL. ADD 2 TBSPS OF SEA SALT AND 1/2 TSP OF BAKING SODA.
MEANWHILE, PEEL THE POTATOES AND CUT INTO 1-INCH CHUNKS.
ADD POTATOES TO THE POT. BRING BACK TO THE BOIL, REDUCE TO A SIMMER. COOK FOR ABOUT 10 MINUTES OR UNTIL THE POTATOES ARE EASILY PIERCED WITH A SHARP KNIFE.
DRAIN IN A COLANDER AND PUT IN A BOWL . TOSS WITH 3 TBSPS OF DUCK OR OLIVE OIL.
SPREAD ON A BAKING SHEET. SALT LIGHTLY. ADD SEVERAL GRINDS OF PEPPER.
ROAST FOR ABOUT 45 MINUTES, SHAKING THE PAN FROM TIME TO TIME AND TOSSING WITH A SPATULA UNTIL THE POTATOES ARE AS BROWN AS YOU LIKE THEM.
MEANWHILE, TRIM, PEEL AND FINELY CHOP 6 CLOVES OF GARLIC. STRIP LEAVES FROM THE HERBS AND CHOP ROUGHLY.
REMOVE HOT POTATOES FROM THE OVEN. IMMEDIATELY SCATTER WITH GARLIC AND HERBS. SHAKE THE PAN. THE GARLIC SHOULD COOK JUST ENOUGH THE SMELL THEIR AROMA.
CHOP FRESH PARSLEY AND/OR CHIVES AND SCATTER ON TOP.
