Preheat the oven to 425ºF.

Parboil the potatoes:

• Cover the potatoes with water and add the baking soda and a generous sprinkle of salt. Bring to a boil and cook for 10–15 minutes until they are just under fork-tender. Drain through a sieve and carefully shake off as much excess water as possible!
• Arrange the parboiled potatoes in an even layer on a baking sheet and allow them to dry out at room temperature for about 10–15 minutes. There should not be too much excess water on the baking sheet as this will cause the potatoes to steam.

Roast the potatoes:

• Drizzle the potatoes with oil and season with salt and pepper. Arrange them in a single layer and transfer them to the oven for 20–25 minutes until browned all over and completely cooked through.

Prepare the yuzu miso sauce:

• As the potatoes finish roasting, whisk together the melted butter, yuzu miso, and maple syrup in a bowl until smooth.

Broil the potatoes:

• Remove the potatoes from the oven, pour the miso sauce over, and gently toss to coat. Turn the broiler on. Once the broiler is ready, transfer back to the oven and broil for 5–7 minutes until charred all over. Note: Timing will vary depending on your broiler. Check your potatoes after 2–3 minutes and adjust timing as needed! You want them to develop a nice char, but miso and maple syrup burn quickly, so be careful!

To serve:

• Arrange the potatoes on a serving platter. Sprinkle with minced scallions and sesame seeds. Enjoy!