Cut the peeled potatoes into 4 rounds, then halve each round to create 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. Add baking soda, salt, and the chopped potatoes. Boil for 8 minutes until just tender when pierced with a fork. Be careful not to overcook.
Drain the water and transfer the potatoes back to the pot. The residual heat will dry excess water, ensuring extra crispiness.
Preheat oven to 450°F (or adjust for convection ovens).
Chop the potatoes to desired size and transfer to a large bowl.
In a small bowl, combine ghee, olive oil, garlic, Italian seasoning, salt, and black pepper. Pour over potatoes and toss to coat evenly.
Transfer potatoes to a baking tray, ensuring they are spaced apart.
Bake for 25 minutes, then shake/flip for even roasting. Bake for another 10 minutes, shake again, and bake for a final 10 minutes for a total of 45 minutes.
Allow to cool for 5 minutes, then garnish with parmesan and parsley. Serve warm and enjoy!