Crispy Roasted Potatoes with Cowboy Butter

First peel the potatoes and cut each one in half and then into big bite sized chunks. 

Start heating up a pot of water adding the baking soda and a pinch of salt, followed by the potatoes. Boil until just fork tender. Drain, and swirl around in the colander to rough them up and let sit for at least 20 minutes to dry out. 

While you wait, add the tallow or oil to a baking dish and place in a cold oven. Leave in while the oven preheats to 425F degrees plus an extra 10 minutes. 

Then pull out the dish and place the potatoes in. These are cooking for about an hour. Pull out every 10 min to flip and toss. 

While the potatoes cook, add the ingredients for the cowboy butter to a pan over medium low heat, and blend until smooth. 

Lastly set the potatoes on a paper towel to drain. Then add them to a bowl with some cowboy butter and toss. Serve immediately.