Roasties Potatoes

This amount makes a _lot_, probably enough to feed 6+ adults. You can adjust based on how many folks you want to feed, none of the measurements are precise.
 * Salt
 * 1/2 teaspoon baking soda
 * 4 pounds russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size and your preference
 * 5 tablespoons extra-virgin olive oil, bacon grease, or your choice of fancy fat
 * 3 medium cloves garlic, or dried equivalent
 * Freshly ground black pepper

Adjust oven rack to center position and preheat oven to 450°F. Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add ~2 tablespoons kosher salt, baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

Meanwhile, warm fat and potentially cook garlic and herbs in it, if that's what you like (and strain them out if you prefer that, and set the garlic/herbs aside).

When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.

Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer (less for smaller chunks)

You can add additional seasoning (reserved garlic/herbs if you have them) after cooking, or eat them as is.