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Preheat the oven to 450˚F (230˚C). Use the convection setting if available.
Place the potatoes in a medium saucepan and cover with cold water. Add salt and bring to a boil. Simmer until tender, then drain.
Coat the potatoes with oil and roast in the oven until golden brown and crispy.
Render pancetta fat in a skillet, then add breadcrumbs and cook until crispy.
Toss the hot potatoes with cheese, black pepper, and top with remaining cheese, pancetta breadcrumbs, chives, and parsley leaves to serve.