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Preheat oven to 500F. Put the roasting pan in the oven to heat up while you prepare the potatoes.
Bring water to a boil. Once it's at a rolling boil, add baking soda and potatoes. Cook for about 3 minutes. (It will take about 1 minute to return to a boil and then 2 minutes at a boil.)
Drain potatoes and return them to the pot. Then toss them with the salt and stir them around in the pot until they look fairly rough and broken up on the outside, about 1 minute.
Add the olive oil to the potatoes and stir to coat them all evenly, then pour them into the roasting pan. Spread them out so all the potatoes are touching the bottom.
Roast for 10 minutes. Then stir, turn, and continue roasting for 10 minutes. Check the potatoes to see if they need a few minutes more. If they are soft in the middle and nicely browned, take them out. If not, stir and roast for 3 more minutes. Toss cooked potatoes with the fresh, chopped herbs.