Crispy Herb Potatoes

0 First, boil some water, about 7-8 cups. Once boiling, add the salt and baking soda.
1 Then, add in potatoes and boil for about 12-15 minutes until they are knife tender.
2 Then, heat up the duck fat and add to a bowl with the olive oil.
3 Strain the potatoes and let them sit over a strainer for 1-2 minutes to dry them out.
4 Then, add the potatoes to the duck fat bowl with some seasoned salt or salt/pepper. Mix VERY vigorously.
5 Spread on a baking sheet.
6 Bake at 450F on the top rack. Bake for 20 minutes. Then, lower heat to 425F, move to middle rack and toss them around every 15 minutes. Then, bake for 40-60 minutes more until fully golden.
7 Mix the tahini, honey, salsa Macha, garlic, miso, rice vinegar and sesame oil. Thin it out with water and whisk well.
8 Add the potatoes to bowl and then mix in the za’atar, cilantro and chives.
9 Lastly, serve with the sauce.