Extra-Crispy Parmesan-Crusted Roasted Potatoes

Ingredients:

3 pounds russet potatoes, peeled and cut into 1½- to 2-inch chunks

½ teaspoon baking soda

2 tablespoons kosher salt (or 1 tablespoon table salt)

4 dried bay leaves, preferably Turkish

1 tablespoon whole black peppercorns

6 whole garlic cloves, peeled and lightly crushed

3 to 4 sprigs thyme or rosemary, or a mix

3 tablespoons unsalted butter, melted

2 ounces finely grated Parmesan (about 1 cup)

Kosher salt and freshly ground black pepper

Instructions: