Par-boiled Roasted Potatoes

Sources:
https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe,
https://cooking.nytimes.com/recipes/1020633-extra-crispy-parmesan-crusted-roasted-potatoes

1/2 tsp baking soda
4 lb russet or yukon gold, peeled, cut in large 2-3" chunks

option 1
3 tbsp olive oil
1 tsp rosemary or thyme
3 cloves garlic, minced

option 2
3 tbsp butter
1 cup grated Parmesan

Boil potatoes with baking soda and salt until soft ~10 min
Drain, put back in hot pot
Option 1:
Stir potatoes in bowl with oil, salt and pepper
Option 2:
Stir potatoes in bowl with melted butter, Parmesean, salt and pepper
450F or 400F convection
20 min
flip
20 min
Option 1:
saute garlic and rosemary or thyme
Stir with finished potatoes