From My Bowl

0 Prep: Preheat the oven to 450F and set a large lined or greased baking sheet off to the side.
1 Boil: Bring 8 cups (1.8L) of water to a boil in a large pot over high heat. Add 2 tablespoons of kosher salt along with the baking soda and potatoes; stir well. Return to a boil over high heat, then reduce the heat to medium and simmer the potatoes for 10 minutes. The potatoes are done when a knife slides easily through them.
2 Add Texture: Drain the potatoes well in a large sieve, then vigorously shake the potatoes in the sieve to rough up their edges (this texture is what will get crispy in the oven!).
3 Season: Add the oil, nutritional yeast, garlic powder, onion powder, paprika, dried dill, and pepper to a large bowl. Whisk well to combine, until the spices are evenly distributed. Add the potatoes to the bowl and toss until coated.
4 Roast: Transfer the potatoes to the baking sheet and spread them out so they are distributed evenly and their edges do not touch. Roast for 50 to 60 minutes, flipping the potatoes every 15 to 20 minutes to ensure even roasting on all sides. (Note:  if desired, prepare the ranch dip in the recipe notes while the potatoes are roasting!)
5 Serve & Store: Remove the potatoes from the oven and sprinkle with fresh dill and chives. Serve immediately; leftovers can be stored in the refrigerator for up to 5 days. The potatoes will soften after refrigeration and are best reheated in the oven or the air fryer if you want them to be crispy again.