Best Roast Potatoes Ever, Take II: Reproducibility

Created by J. KENJI LÓPEZ-ALT at Serious Eats The Best Roast Potatoes Ever, this recipe blew me away last week.

I'm composing this as the second test batch cooks, to make sure I'm not just losing my mind loving everything about these potatoes. 

There is nothing super magic about it, except for two very small details: He infuses the oil with garlic and rosemary instead of tossing with it, why? Because garlic or rosemary cooked on the outside of a potato for over an hour at high heat will leave nothing but black, charred crud. Infusing like this gives it the full flavor. Plus using good animal fat is always a winner.

The second and most important thing is adding that HALF TEASPOON OF BAKING SODA to the potato water when boiling. If you haven't read the article already, click the link at the top where Kenji explains the science bits. Freakin half a teaspoon of baking soda. Still mind boggling.

Half a teaspoon of baking soda. Still not convinced I'm not being punked. OK, guys, I'm on to you now. Come on out. No way can half a teaspoon *DING*

Oh, they are ready.

Ok fine. This isn't real life. These are the most tasty, crispy, flavorful, dare I say Best Roast Potatoes Ever. Again.

I learned from last time. This was the first batch of the day. Two more to go! Even tripling the amount cooked, I don't expect them to last until tomorrow.

Kenji, you are a hero. Check out https://www.reddit.com/r/seriouseats/  to find out what others are doing with his magical recipes.

Edit: Cheater lazy person version:
Dice small red potatoes, toss in 2 tablespoons bacon fat, cook in high power microwave 12 minutes stirring every 4 minutes. Stir roughly to bruise. Season with garlic salt and pepper, put directly on the oven rack at 450F for one hour.
Do not serve as a side item. Treat this like a glorious snack food. Eat with fingers until your eyes roll back in your head, and put red potatoes on the grocery list again.