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If you prefer, peel the potatoes and cut them into even-sized chunks.
Place the potato chunks into boiling water along with the kosher salt and baking soda.
Stir the potatoes occasionally and cook for about 10 minutes.
Drain the potatoes and gently roughen their surfaces to create a starchy coating, then let them sit to allow excess moisture to evaporate.
For added flavor, you can infuse the duck fat with rosemary, garlic, and black pepper.
Strain the infused duck fat over the potatoes, reserving some for later.
Arrange the potatoes on a baking sheet, ensuring they have plenty of space between them.
Bake the potatoes for 20 minutes, then turn them over.
Continue baking, flipping the potatoes every 30 minutes until they are crispy and golden brown.
Once they are done, mix in the reserved aromatics, parsley, and a sprinkle of Parmesan cheese before serving.