PARBOIL: Heat a large pot of water until boiling. Add a generous tablespoon of kosher salt along with the baking soda and potatoes; stir to combine. Position a rack in the center of the oven. Preheat the oven to 425ºF.

POTATOES: Allow the potatoes to come back to a boil and cook about halfway through, about 8-10 minutes. Test using a paring knife, it should go through with some resistance. Drain the potatoes, place them back in the same pot. Add 1 tablespoon of ghee and a big pinch of salt and toss to combine. Set aside.

ROAST: When the oven is preheated, line with parchment if desired, I usually skip it. Spray sheet pan with cooking spray and quickly spread potatoes out in a single layer. Bake for 20 minutes. Then toss and continue baking for another 8 minutes or until the potatoes are golden.

LEMON CILANTRO SAUCE: Once you toss the potatoes, heat a skillet over medium-low heat. Add 2 tablespoons of ghee. When hot, add the coriander seeds, minced garlic, and red pepper flakes. Continue to cook for 30-45 seconds or until the garlic is fragrant. Add cilantro, add 2 tbsps juice, and the lemon zest to the pan. Stir to combine; remove from heat. Add the remaining lemon juice and stir together.

TOSS AND SERVE: When the potatoes are done, toss them in the lemon and cilantro sauce, return to the baking sheet. Bake for another 5 minutes then sprinkle with remaining cilantro and serve warm with roasted chicken or whatever else you like!