• Preheat the oven to 450°F/230°C. *Note 2
• Bring a large pot of water to a boil over high heat.
• While the water is coming to a boil, peel and cut the potatoes into roughly 1 inch to 1.5-inch chunks.
• Once the water is boiling, add the salt, baking soda, and prepared potatoes to the pot. Boil the potatoes until a knife/fork easily pierces a potato chunk, around 8-10 minutes.
• Drain the potatoes. Leave the potatoes for at least a few minutes to let the excess moisture evaporate. The drier the potatoes, the better.
• Add the 2 tablespoons of vegetable oil and additional salt to the potatoes.
• Toss the potatoes roughly to combine, allowing a layer of mashed potato-like paste to develop on the exterior.
• Transfer the potatoes to a large baking sheet. Spread them out in a single layer, leaving some space between each piece. This ensures that the potatoes crisp (not steam) while baking.
• Transfer to oven and bake for 20 minutes. Flip and continue roasting until potatoes are golden brown and crispy (around 20 more minutes).
• Remove the potatoes from the oven and toss with the garlic chili oil. Optionally garnish with green onion and serve immediately.

Chili Oil

• Combine the garlic, chili flakes, sesame seeds, and Sichuan peppercorn powder in a heatproof ceramic bowl.
• Heat the oil over medium-high heat until it barely starts to smoke. If a chopstick is placed in the hot oil, small bubbles should form around it.
• Carefully pour the hot oil into the prepared bowl. The oil should sizzle and cook everything for a few seconds. While the oil is still sizzling, stir everything with a metal spoon to ensure even cooking.