Start by washing and peeling the Yukon Gold potatoes. Cut them into even chunks, about 1 to 2 inches in size. This ensures they cook uniformly.
In a large pot, add the potato chunks and cover them with cold water. Add 1 teaspoon of salt to the water and bring it to a boil. Allow the potatoes to simmer for about 10-15 minutes, or until fork-tender but not falling apart.
While the potatoes are boiling, preheat your oven to 425°F (220°C). A hot oven is essential for achieving that crispy exterior.
Once the potatoes are done boiling, drain them in a colander. Allow them to sit for a few minutes to steam dry. This step is crucial for getting rid of excess moisture, which can prevent crispiness.
In a mixing bowl, combine the olive oil, Italian seasoning, remaining salt, black pepper, garlic powder, baking soda, minced garlic, and lemon zest. Add the drained potatoes and toss gently until they are evenly coated.
Spread the seasoned potatoes in a single layer on a large baking sheet. Make sure they are not overcrowded to allow for even roasting. Bake in the preheated oven for 30-35 minutes, flipping halfway through, until they are golden brown and crispy.
Once your potatoes are perfectly crispy, remove them from the oven and sprinkle with chopped parsley. Serve immediately and watch them disappear!
