Instructions

• Preheat the oven to 450°F (230°C). Bring a large pot of water to a boil.
• Add the halved potatoes, ½ teaspoon baking soda, and a few big pinches of kosher salt to the boiling water. Boil until the potatoes are just slightly fork-tender, about 10–12 minutes.
• Drain the potatoes well, return them to the pot for 1 minute to let steam evaporate and the surfaces dry slightly.
• Transfer the potatoes to a significantly larger bowl. Drizzle with 2 tablespoons olive oil and sprinkle with kosher salt and freshly ground black pepper to taste. Shake and toss the potatoes vigorously in the bowl for a few minutes until the cut surfaces look rough and coated with a pasty layer of potato — this helps them crisp.
• Spread the potatoes in a single layer on a large rimmed baking sheet.
• Roast for 20 minutes, then shake the pan or use a spatula to flip the potatoes. Roast for an additional 15–20 minutes, or until the potatoes are deeply golden and crisp. Check them and continue roasting a bit longer if needed.
• While the potatoes roast, melt 6 tablespoons unsalted butter in a small saucepan over low heat. Add the 4 minced garlic cloves and cook, stirring, about 30–45 seconds until fragrant, then remove the pan from the heat.
• Chop the fresh herbs and combine to measure 2/3 cup.
• Transfer the roasted potatoes to a large plate or bowl. Drizzle evenly with the garlic butter, sprinkle the chopped herbs over the top, and gently toss to combine. Taste and adjust salt and pepper if needed. Serve immediately.