Cut the peeled potatoes into 4 rounds and then halve each round, creating 8 pieces from each potato. Adjust the size based on your preference.
Bring a pot of water, about 2 inches above the potatoes, to a boil. Once boiling, add the baking soda, salt, and chopped potatoes. Boil for 8 to 12 minutes until the potatoes are slightly tender but not overly soft. They should have a slightly boiled appearance on the edges.
Turn off the heat and drain the water. Gently transfer the potatoes back to the pot to allow any excess water to evaporate from the surface.
Preheat the oven to 450°F.
Cut the potatoes into smaller pieces, similar to Taco Bell’s style, or leave them larger. Place them on a baking tray.
In a small bowl, combine ghee, light olive oil or vegetable oil, and all the spices. Pour over the potatoes and toss to coat evenly. Ensure the potatoes are spread out evenly on the tray.
Bake in the preheated oven for 25 minutes. After 25 minutes, remove from the oven and shake or flip the potatoes for even roasting. Return to the oven and roast for another 10 minutes. Repeat this process once more, baking for a total of 45 minutes.
Transfer the potatoes to a plate and top with nacho cheese, sour cream, and any desired toppings like jalapeños, cilantro, or hot sauce.
Serve and enjoy while warm!