To make your Crispy Air Fryer Potatoes, fill a large pot 2/3 full with water and add to your stovetop. Cut your potatoes into bite sized pieces and add to the pot.

Add in 2 tablespoons salt and the baking soda, then bring to a boil. Once boiling, reduce to a simmer and cook for about 10 minutes or until the potatoes are fork tender.

Remove from heat and drain. Add the drained potatoes back to the same pot so that any excess moisture can evaporate.

While the potatoes are cooking, add a small pot to your stovetop over medium heat. Add in the animal fat or olive oil, chopped rosemary, and garlic.

Season with salt and pepper, and cook for about 3 minutes, or until the garlic is just lightly browned.

Strain through a fine-mesh sieve into a large bowl, reserving the rosemary garlic mixture.

Once the potatoes have been drained and the excess moisture has evaporated, add the potatoes to the bowl with the infused drippings, tossing to coat. Season with salt and pepper and continue to toss until the potatoes are covered in a light potato-y film.

Transfer the potatoes to your air fryer basket, spreading them out evenly in the basket.

Add the basket to the air fryer and cook at 400 degrees F for 20 minutes. After 20 minutes, mix the potato mixture. If they sound nice and crispy, remove from the air fryer. If more browning/crispiness is desired, add back to the air fryer at 400 degrees F for another 5 minutes.

Transfer the finished potatoes to a serving bowl and mix int the reserved garlic rosemary mixture. Taste and season with more salt and pepper, if desired.

Garnish with more fresh chopped rosemary and chopped parsley.