Preheat oven to 425F

Fill a large pot with cold water. Add in the potatoes, baking soda and a generous amount of salt. Mix to combine.

Place pot over medium high heat and bring to a boil. Parboil the potatoes until it is almost cooked through but not fork tender, about 8-10 minutes or longer as needed.

Drain cooked potatoes, add back into the pot, and close with a lid. Lightly shake the closed pot a few times to give the potatoes a textured outer surface. Transfer potatoes to large baking sheet and evenly spread out to air dry for 15 minutes.

As the potatoes air dry, add enough oil to fully coat the base of a large rimmed baking sheet, about 1/2 to 2/3 cup or more as needed. Then, place the baking sheet in the oven to heat up the oil, about 12-15 minutes.

Remove baking sheet from oven and use a heatproof spatula to flip the potatoes. Transfer back to the oven and continue to roast the potatoes, flipping a few times to ensure even browning, for an additional 30-40 minutes or until potatoes are richly golden brown and crispy.

Using a heatproof spatula, carefully transfer the crispy potatoes to a large plate or baking sheet lined with paper towels to remove any excess oil. Season with salt to taste.

Serve immediately as is or with parmesan cheese and fresh parsley. Enjoy!