Instructions

• Start by washing the petite gold potatoes thoroughly to remove any dirt. Halve them for even cooking and quicker crisping.
• In a large pot, bring salted water to a boil, then add the halved potatoes along with the baking soda. Boil for about 10-15 minutes, or until they are tender but not falling apart.
• Once cooked, drain the potatoes and let them sit in the colander for a few minutes to steam off excess moisture. This is a crucial step for achieving that crispy exterior.
• While the potatoes are drying, preheat your oven to 425°F (220°C). A hot oven is key to getting that perfect crunch.
• In a large mixing bowl, combine the minced garlic, chopped fresh herbs, olive oil, and a generous sprinkle of kosher salt and pepper. This vibrant mixture will coat the potatoes beautifully.
• Add the dried potatoes to the mixing bowl and gently toss them in the herb and garlic mixture until they are well coated.
• Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, flipping halfway through, until they are golden brown and crispy.
• In the last 5 minutes of roasting, melt the unsalted butter in a saucepan over low heat. Drizzle it over the potatoes and toss to coat. This adds a rich flavor and enhances the crispiness.
• Once the potatoes are crispy and golden, remove them from the oven and serve immediately. You can garnish with additional fresh herbs for an extra pop of color.