Preheat your oven to 425° F. Then wash the potatoes and cut/cube them into 2-inch pieces. Leave the peel on.
Fill a large pot with water and bring it to a boil. Add the salt and the optional baking soda. Once the water is boiling, carefully add the potatoes and cook for about 10 minutes until they are almost fork-tender.
Carefully drain the potatoes in a kitchen colander. Shake them dry and stir with a spoon to rough the edges.
Transfer the drained potatoes to a large bowl. Drizzle the duck fat over them using a rubber spatula to stir them. Add additional seasoning or fresh herbs as desired.
Place them on a parchment paper-lined baking sheet in a single layer and then transfer them to the hot oven. Roast these for about 20-25 minutes or until golden brown. Once they look done, turn the oven off and allow them to rest for 10 minutes before serving. This is a good time to add some shredded cheese if you desire.
Notes
Expert cooking tips for making the Best Cripsy Potatoes
A pinch of baking soda to the water will help make your potatoes crispier.
Rough the edges of the parboiled potatoes for better texture.
Use a paper towel to pat dry the potatoes after you drain them.
Allow these to rest in the oven (turned off) for 10 minutes when done.
When you take these out of the oven, drain them on a paper towel, brown paper bag, or cooling rack to help remove any excess oil.