Start by peeling your potatoes. I usually opt for russet or Yukon Gold because they offer the ideal texture. Cut them into even-sized pieces—larger chunks yield a fluffier inside, while smaller pieces can crisp up faster. Keep it consistent for even cooking.

Next, place your potato chunks in a large pot and cover with cold water. Add a generous pinch of salt and the baking soda. Heat on high until boiling, then reduce to a simmer.

Let them simmer for about 10 minutes, or until they start to soften and break up slightly at the edges. This step is essential as it prepares the potatoes for roasting and helps achieve that ultimate crisp.

Once the potatoes are tender, drain them in a colander. After draining, let them sit for a few moments, allowing the steam to escape. This step ensures they won’t be soggy when they hit the hot oven.

Now, here’s a trick I’ve learned from years of potato research: shake the colander gently to roughen up the edges of the potatoes. This creates a fluffy surface that will brown beautifully in the oven.

Preheat your oven to 425°F (220°C). In a roasting pan, add the olive oil or rendered fat, and place it in the oven to heat. You’ll want it sizzling hot when you add the potatoes.

Carefully remove the hot roasting pan from the oven. Add the potatoes to the pan, ensuring they’re evenly spaced. Sprinkle with salt, paprika, and garlic. Toss them gently to combine.

Return the potatoes to the oven. Roast for about 30-40 minutes, turning them halfway through. You’re looking for a deep golden color on the outside with that delightful crunch.

When they're beautifully crisp, remove the potatoes from the oven and sprinkle with fresh rosemary, Parmesan, and freshly ground black pepper. Toss to mix everything together while they’re still hot. Serve immediately for the best experience!