Parboil the potatoes

• Bring a pot of water to a boil and add the baking soda.
• Cut the potatoes in half and add them to the water.
• Cook until slightly tender, then drain.

Make the seasoning mixture

• In a bowl combine the Italian seasoning, oregano, onion powder, smoked paprika, garlic, pepper, rosemary and garlic.
• Pour in the oil and whisk together.

Coat the potatoes

• Toss the drained potatoes with the seasoning mixture until evenly coated.

Roast the potatoes

• Spread oil and Parmesan on a sheet pan.
• Arrange the potatoes on top.
• Roast until golden and crispy.

Make the garlic chili butter sauce

• Melt the butter with the red chili flakes and garlic.
• Add the parsley and mix.

Finish and serve

• Pour the sauce over the potatoes and flip them.
• Sprinkle with more parsley and Parmesan.