Food My Muse

9 Preheat your oven to 450℉ with your rack in the middle.
0 Add peeled and cubed potatoes to a pot and cover with cold water. Add the kosher salt and baking soda.
1 Add the pot to the stove and boil the potatoes for about 12-15 minutes, until knife tender.
2 Strain the potatoes and let sit in the strainer on top of the pot (so water doesn't get everywhere) to steam/dry out for 5 minutes.
3 Add them to a bowl with the olive oil, clarified butter and seasoned salt. Mix VERY vigorously to get the rough edges.
4 Spread on a baking sheet.
5 Bake at 450°F on the middle rack. Bake for 30 minutes and then flip them around. Bake for 30-45 minutes more until fully golden and crispy, tossing them every 15 minutes.
6 Mix the mayo, honey, salsa macha, rice vinegar and salt. Whisk well.
7 Grate some parmesan on the potatoes, add a bit more salt if needed and top with the parsley and chives.
8 Serve with the sauce and that is it!