1. Preheat the oven to 425°F.

2. Place potatoes in a large pot of water with ½ teaspoon of baking soda and 1 tablespoon of Momofuku Savory Seasoned Salt. Bring to a boil and cook for 10-12 minutes, until potatoes are very tender. Remove from heat and fully drain.

3. Return potatoes to pot and toss with olive oil. Using a wooden spoon or spatula, stir the potatoes until a mashed potato-like paste forms around each potato. This will crisp up during baking.

4. Spread the potatoes on two sheet pans, ensuring they are not crowded, and roast for 30 minutes.

5. Remove the pans from the oven, gently toss the potatoes, then return them to the oven for another 15-20 minutes until they are deeply browned and crispy. Remove from the oven and rest until ready to serve.

6. Meanwhile, mix the dressing: Combine 1 cup mayonnaise, 2 tablespoons of mustard, 1 tablespoon Momofuku Rice Vinegar, 1 cup chopped pickles, 1 tablespoon Momofuku Chili Crunch, and a generous pinch of Momofuku Savory Seasoned Salt.

7. When ready to serve, toss the warm potatoes with the dressing. Top with sliced shallots, herbs, and scallions. Season with Momofuku Savory Seasoned Salt to taste, and serve immediately.