Preheat your oven to 425°F (or 400°F if using convection). Place the potato chunks in a large saucepan with 2 quarts of water, baking soda, and salt.
Cut a 10-by-10-inch square of cheesecloth and place the bay leaves, peppercorns, garlic cloves, and herb sprigs in the center. Gather the corners of the cloth into a pouch and tie with butcher’s twine. Add this bundle to the pot with the potatoes and set over high heat. Bring to a boil and cook until the potatoes are tender (about 10 minutes after boiling).
Drain the potatoes in a colander and discard the aromatic bundle. Line a 13-by-18-inch rimmed aluminum baking sheet with parchment paper.
Transfer the potatoes to a large bowl. Add the melted butter and Parmesan. Season lightly with salt and pepper. Toss and fold with a rubber spatula until a slurry forms on the surface of the potatoes (about 30 seconds). Spread the potatoes out on the prepared baking sheet, ensuring they are mostly separated. (You can let them cool and store in the refrigerator if not roasting immediately.)
Roast the potatoes in the oven until they are pale golden brown and sizzling on the bottom (about 20 minutes). Flip the potatoes with a thin metal spatula and continue roasting until crisp and blond-gold on most sides (another 15 to 20 minutes). Check frequently toward the end to avoid overcooking.
Remove the potatoes from the oven and let them cool for 5 minutes on the pan before transferring to a serving platter. Enjoy!
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