Preheat the oven to 450° F and position a rack in the middle of the oven.
Peel the potatoes and cut them into large chunks. Roughly 6 pieces each, for large potatoes.
Add the potatoes, along with the bay leaves and salt to a large pot of water set over high heat. Bring the water to a boil and add the baking soda. Boil the potatoes for about 12-14 minutes until the flesh yields slightly to a sharp knife. Don’t be tempted to over cook them.
Drain the potatoes. Transfer them back to the pot and let them rest, off the heat and uncovered for five minutes.
In the meantime, add the duck fat to a large rimmed baking sheet. Place it in the oven for five minutes to let the duck fat heat up.
Place a lid on the potatoes and give them a gentle shake for about 15 seconds, creating a fluffy, starchy exterior on the potatoes.
Carefully, remove the baking sheet with the duck fat on it from the oven. Gently place all the potatoes in the hot duck fat. Arrange the potatoes so that they are in one single layer and not crowded together.
Roast undisturbed for about 20 minutes, until the underside is golden brown and crispy. Use a thin metal spatula to turn each potato. Return the potatoes to the oven to roast for another 10 minutes. Again, flip the potatoes and return to the oven to cook for another 10 minutes.
In the meantime, mix together the butter, chives, thyme, lemon zest and garlic.
When the potatoes are cooked, carefully transfer them to a serving bowl. Add the butter and herb mixture and stir so the butter melts and coats all the potatoes. Season with salt and pepper and serve immediately.
