Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Bring 8 cups water to boil in large saucepan. Add potatoes, salt, and baking soda; bring to simmer; cook until potatoes are tender but centers offer slight resistance when pierced with tip of knife. (7-10 min);
Drain potatoes in colander and shake vigorously to roughen edges. Transfer potatoes t large platter lined with dish towel and arrange cut side up. Let sit until no longer steaming and surface is tacky, about 5 min.
Transfer potatoes to large bowl and toss with 1 tbsp oil and pepper. Working quickly, carefully remove baking sheet from oven and drizzle remaining 1 tablespoon oil over surface. Arrange potatoes on baking sheet, cut side down, en even layer. Bake until cut sides are crisp and skins are spotty brown (20-25 min), rotating sheet halfway through roasting. Flip potatoes cut side up and let cool on sheet for 5 minutes and serve.
How to make potatoes crispy and creamy? The secret is baking soda. Baking soda breaks down pectin and draws the starch to the surface. Surface starch encourages browning. This side dish combine the delicate flavor of fingerlings with the satisfying crispiness of traditional roasted potatoes.