Heat the Oven: Preheat the oven to 425°F (220°C) with a stainless steel sheet pan inside.

Boil the Potatoes: Bring a large pot of water to a boil. Add a pinch of salt and the baking soda. Add the potatoes and boil for 10 to 12 minutes.

Season the Potatoes: Drain the potatoes and let them steam dry in the strainer for a few minutes. Add most of the duck fat, reserving a little for the pan, then add the chipotle powder, smoked paprika, and salt to taste. Toss vigorously until fully coated.

Roast the Potatoes: Add the reserved duck fat to the hot sheet pan and arrange the potatoes in a single layer. Roast for 20 to 25 minutes, flip, then roast another 10 to 20 minutes until crisp and deep golden.

Roast the Garlic: Cut about 1/4 inch off the top of the garlic head to expose the cloves. Drizzle with olive oil, add a pinch of salt, and wrap in foil. Roast alongside the potatoes for about 30 minutes, until the cloves are soft and golden. Let cool, then squeeze the cloves from their skins.

Make the Herb Oil: Mix the roasted garlic, lemon zest, herbs de provence, chives, rosemary, and thyme with the olive oil.

Prep the Cheese: Remove any plastic wrapper from the mont d'or and keep the cheese in its wooden crate. Cut several slits into the top and press the herb oil into them. Pour the white wine over the top.

Bake the Cheese: Bake the mont d'or at 425°F (220°C) for 15 to 25 minutes, until the center is very gooey.

Finish: Drizzle the cheese with honey and top with chives. Serve with the roasted potatoes for dipping.