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Begin by peeling the Yukon Gold potatoes and cutting them into large chunks.
In a pot of water, add salt and a teaspoon of baking soda, then bring it to a boil.
Once the water is boiling, add the potato chunks to the pot.
While the potatoes are boiling, pour a neutral oil onto a baking sheet and place it in a preheated oven at 425 degrees Fahrenheit.
When the potatoes are just fork-tender, drain them and give them a good shake.
Allow the potatoes to steam and cool in the colander for at least 20 minutes.
During this time, chop the fresh thyme, rosemary, parsley, and garlic.
After the potatoes have cooled, transfer them to the preheated baking dish and roast for 45 minutes to an hour.
Flip the potatoes every 10 to 15 minutes until they turn golden and crispy.
Combine the chopped herbs, garlic, and salt with melted butter, then pour this mixture over the roasted potatoes.
Before serving, sprinkle freshly shredded Parmesan cheese on top.