Add your chopped potatoes, along with baking soda, and salt to a large pot of water. Bring your water to a boil and cook until the potatoes are fork tender, about 20 minutes. In the meantime, preheat your oven to 450°F. Add vegetable oil to a large baking sheet. Place baking sheet in the oven while it is preheating.

Make your sauce by whisking together mayonnaise,Italian seasoning, garlic powder, and black pepper. Once the potatoes are fully cooked, drain and pat dry. Place them back in the pot they were cooking in and add mayo mixture. Pop the lid back on the pot and shake until the potatoes are evenly coated.

Remove the baking sheet from the oven (remember to use oven mitts!!) and pour your potatoes onto the baking sheet. You should hear a delightful sizzle. Spread the potatoes out so they are all in one layer. Place in the oven and roast until they are golden brown on the bottom (about 15minutes).

While your potatoes are roasting, add your butter, garlic, and rosemary to a small sauce pot over low heat. Allow the butter to stay warm while soaking up the flavors of the garlic and rosemary.

Once the bottoms of your potatoes are golden brown, carefully flip the potatoes and cook for another 5 to 7 minutes, until all sides are evenly brown. Remove from oven and pour the potatoes into a large bowl. Season with salt and pepper, to taste. Add the infused butter (lose the garlic cloves and rosemary sprig!) and toss until the potatoes are evenly coated.