Preheat your oven to 450°F (230°C). Bring 2 quarts (1.9L) of water to a rolling boil in a large pot, then add 1 tbsp (15g) of kosher salt and 1/2 tsp (3g) of baking soda.

Carefully drop in your 2 lbs (900g) of halved baby potatoes. Boil them until they offer little resistance when poked with a fork, about 10 minutes.

Drain the boiled potatoes thoroughly and return them to the empty, dry pot. Shake the pot vigorously for about 10 to 15 seconds to rough up the edges of the potatoes until a starchy paste forms.

Transfer the roughed-up potatoes to your large baking sheet. Drizzle with 3 tbsp (45ml) of olive oil and sprinkle with 1 tsp (6g) of kosher salt and 1/2 tsp (1g) of black pepper. Toss until coated, then spread out cut-side down.

Roast for 35 to 40 minutes, flipping them once halfway through, until they develop a deep, golden-brown crusty skin.

Remove from the oven and immediately transfer into a large mixing bowl. Pour in 3 tbsp (45g) of melted butter, minced garlic, and chopped parsley. Toss vigorously until glistening.