Boil a large pot of water on the stove and add baking soda and salt.
When the water is boiling add the potatoes and cook until you can poke through with a fork. About 5-7 minutes.
Begin to chop the herbs and mix them with the first 3 Tbsp. olive oil, the lemon juice and lemon zest.
Drain well and then wipe out the pot. Add the second 3 Tbsp. olive oil and garlic back to the pot. Heat through for about 2 minute.
Then add the potatoes to the pot and cook them until they become a deeper brown color. You will have to stir regularly. Cook them about 7-10 minutes.
Remove the potatoes from the and let them cool.
*** If you want to make this dish cold, add the potatoes to the refrigerator now for about 2 hours.***
Then lightly fold in the lemon and herb mix. Season with sea salt and pepper to taste.