Heat oven to 425°F. Place potatoes in a large pot of water with baking soda and salt. Bring to a boil and cook for 10-12 until potatoes are very tender. Remove from heat and fully drain.
Return potatoes to pot and toss with olive oil. Using a wooden spoon or spatula, stir the potatoes, until a mashed potato–like paste has collected around each potato. (This will crisp up in baking.) Spread the potatoes on 2 sheet pans, making sure not to crowd them, then roast for 30 minutes.
Remove pans from oven, gently toss the potatoes, then return to the oven for another 15-20 minutes until they are deeply browned and crisped. Remove from the oven and rest until you are ready to serve.
Meanwhile, in a medium bowl, combine the dressing ingredients.
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