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Peel and cut Yukon Golds into big chunks (2in+ so they don't break down when boiling)
Add to pot with water, salt and 1 tsp baking soda (baking soda helps creates the rough exterior texture). Boil until just under fork tender
Strain and shake the potatoes (shaking roughs up the surface for crispiness)
Steam in colander for a minimum of 20 mins (this removes moisture, don't skip)
Preheat the oven to 425 degrees and place the oiled dish into the preheating oven. Allow it to reach the oven temperature and then sit for an additional 10 minutes to get up to temperature (oil should be sizzling when potatoes go in)
Carefully add potatoes and salt generously, roast 45 mins flipping every 10 to 15 mins (flipping ensures even crispness)
While baking, mix melted butter with finely chopped fresh garlic, thyme, rosemary, parsley and salt
Toss potatoes in garlic herb butter, finish with Parmesan and enjoy