Peel and cut Yukon Gold potatoes into big chunks (2 inches or larger)
Add potatoes to pot with water, salt and 1 tsp baking soda
Boil until just under fork tender
Strain and shake the potatoes to rough up the surface
Steam in colander for a minimum of 20 minutes to remove moisture
Preheat oven to 425 degrees and place oiled dish in preheating oven
Allow oil to reach oven temperature and sit for an additional 10 minutes until sizzling
Carefully add potatoes and salt generously
Roast for 45 minutes, flipping every 10 to 15 minutes
While baking, mix melted butter with finely chopped garlic, thyme, rosemary, parsley and salt
Toss roasted potatoes in garlic herb butter
Finish with Parmesan cheese and serve
