How do I add shit to roasted potatoes without it just burning up by the time the potatoes are brown and crispy? Do I have to add the herbs and garlic like 10 minutes before they are done or something? Or just cook that separately?
My plan for the potatoes is to boil them for 4 minutes in salted water with baking soda added to it. Last time the potatoes were perfect on the inside - not too soft, not too firm, but didn't get quite as brown and crispy on the outside as I wanted cuz I kept the heat low-ish (400f) to try to not burn the minced garlic I added.