In a large saucepan, mix potatoes with 2 teaspoons of salt, coriander, turmeric, and baking soda. Add enough water to cover the potatoes by about an inch. Bring to a gentle simmer and cook until the potatoes are just tender, around 10 to 15 minutes. Drain the potatoes well.
Prepare a sheet pan by lining it with foil and generously greasing it with 1 tablespoon of oil. Place the cooled potatoes on the pan with their skin facing down. Allow them to cool completely, then cover and refrigerate until chilled.
Preheat your oven to 475°F (245°C). Once the oven is ready, brush the tops of the chilled potatoes with the remaining tablespoon of oil and season with the last teaspoon of salt.
Roast the potatoes in the preheated oven for about 35 minutes, or until they are golden brown and crispy. Once done, let them cool to a warm or room temperature.
In a small bowl, whisk together garlic, ginger, rice vinegar, lime juice, tamarind paste, fish sauce, salt, pepper, brown sugar, vegetable oil, and Sriracha until well blended. Set this flavorful dressing aside.
In a large mixing bowl, combine the roasted potatoes with diced red onions, bell peppers, jalapenos, fresh herbs, and crushed peanuts. Pour the prepared dressing over the mixture and toss everything together until well coated. Serve immediately on a platter or in a bowl.
