Preheat your oven to 450°F (230°C). If using a convection oven, set to 425°F (220°C).

Peel the potatoes and cut them into even chunks, approximately 1.5-2 inches in size. Try to keep the pieces uniform for even cooking.

Fill a large pot with water, add 1 tablespoon of salt and the baking soda, and bring to a boil.

Add the potatoes to the boiling water and cook for 8-10 minutes, until the outside is softened but the centers still offer some resistance when pierced with a knife.

While the potatoes boil, place your chosen fat (olive oil, duck fat, or goose fat) on the baking sheet and put it in the oven to heat for 5 minutes.

Drain the potatoes thoroughly in a colander and allow them to steam dry for about 1 minute.

Return the potatoes to the empty pot and shake vigorously to rough up the edges. The exterior should look fluffy and slightly mashed—this creates the crispy surface.

Carefully remove the hot baking sheet from the oven and transfer the potatoes to the sheet, ensuring they're evenly coated with the hot fat.

Spread the potatoes in a single layer, making sure they're not touching each other. This allows for maximum crispiness.

Roast for 20 minutes, then remove from the oven and carefully turn each potato using a spatula.

Return to the oven and roast for another 15-20 minutes until deeply golden and crispy.

In the last 5 minutes of cooking, sprinkle with minced garlic and herbs if using.

Once done, transfer to a serving dish, sprinkle with flaky sea salt, and serve immediately.