Instructions

• Preheat the oven to 450°F (230°C). Place a large rimmed baking sheet near the stove.
• Fill a large pot with water and bring to a rolling boil. Add the 2 pounds petite gold potatoes (halved), the ½ teaspoon baking soda, and a few big pinches of kosher salt.
• Boil the potatoes until they are just slightly fork-tender, about 10–12 minutes. Do not overcook.
• Drain the potatoes well. Return them to the empty pot for 1 minute to let residual steam dry them.
• Transfer the potatoes to a significantly larger bowl. Drizzle with the 2 tablespoons olive oil and season with kosher salt and freshly ground black pepper.
• Shake and toss the bowl vigorously for a few minutes until the potato surfaces become rough and slightly pasty — this creates texture that will crisp in the oven.
• Spread the potatoes in a single layer on the prepared baking sheet. Roast for 20 minutes, then use a spatula or shake the pan to flip the potatoes. Roast an additional 15–20 minutes, until the potatoes are deeply golden and crisp. Check periodically and roast longer if needed.
• While the potatoes are roasting, melt the 6 tablespoons unsalted butter in a small saucepan over low heat. Add the 4 minced garlic cloves, cook just until fragrant (about 30 seconds to 1 minute), then remove the pan from the heat.
• Chop the 2/3 cup fresh herbs and combine.
• When the potatoes are done, transfer them to a large plate or bowl. Drizzle the garlic butter evenly over the hot potatoes, sprinkle the chopped herbs on top, and gently toss to combine. Serve immediately.