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Preheat the oven to 230°C. Line a tray with foil paper and set aside
Place a pot of water to boil
Once the water is boiling, rinse and cut the potatoes in half longwise and then cut each half into 3-4 wedges depending on the size
Add the salt and baking soda into the boiling water and stir. After stirring, add the potato wedges into the boiling water
Cook the potatoes for 10 minutes until they just start to get tender. Remove them from the water with a slotted spoon. Pat them dry and place on the foil lined baking tray
Pour the 3 tablespoons of olive oil over the potatoes. Take each potato and coat each side in the oil and place them with one cut side down
Once all potatoes are coated with oil, cook them for 20 minutes. After 20 minutes, flip them so the other cut side is touching the foil. Cook them for 10 more minutes. After 10 minutes, flip them again so the original cut side is touching the foil again. Cook for 5-10 more minutes until crispy and golden
Right before removing, melt the truffle butter in a bowl large enough to toss the potatoes.
Remove the potatoes from the oven and add in the potatoes, chives, parmesan, salt and pepper. Toss until they are evenly coated and serve