Preheat the Oven: Begin by preheating your oven to 425°F (220°C) and preparing a large baking sheet with parchment paper.

Boil the Potatoes: In a large pot, add water and bring it to a rolling boil. Add the baking soda and a generous amount of kosher salt. Once boiling, add the cut Yukon gold potatoes and cook for 5-6 minutes, until the edges are just beginning to soften. Drain the potatoes well and allow them to dry for a minute in the colander.

Roast the Potatoes: In a large bowl, toss the parboiled potatoes with the olive oil, minced garlic, a pinch of kosher salt, and freshly cracked black pepper. Arrange the potatoes in a single layer on the lined baking sheet. Roast for 25-30 minutes, turning them halfway through, until the potatoes are crispy and golden brown on all sides.

Make the Harissa Mayo: While the potatoes are roasting, prepare the Harissa Mayo. In a small bowl, whisk together the mayonnaise, harissa, and lemon juice. Modify the quantity of harissa according to your desired level of spiciness. Season with a pinch of kosher salt, if desired, and set aside.

Add the Pecorino and Herbs: Once the potatoes are perfectly crispy, remove them from the oven and immediately toss them in the freshly grated Pecorino Romano (or Parmesan) and the chopped fresh herbs. The residual heat from the potatoes will help the cheese melt slightly, creating a savory coating.

Serve: Serve the crispy Pecorino garlic potatoes hot, drizzled or dipped in the Harissa Mayo for a bold and flavorful contrast. Garnish with additional fresh herbs and a final sprinkle of black pepper, if desired.