Peel and cut potatoes into 1" / 2.5cm chunks. Although we can use any type of potatoes, some are better suited for crispy, golden brown crunchiness than others.
Dissolve baking soda in water, add the potato chunks, put the lid on then bring it to boil.
Once boiling, reduce heat to simmer then cook until the knife meets little resistance when poked through the potato chunks, about 20 - 30 minutes.
While the potatoes are cooking, prepare the seasoning by mixing cooking oil, paprika, salt, garlic powder and onion powder in a large bowl.
Drain the water.
Mix the drained potatoes with the seasoning in the bowl.
Arrange the potatoes onto a baking sheet.
Place the potatoes with the baking sheet into a preheated  425°F/220°C oven and roast until the bottom gets golden brown color, about 20 minutes. Scrape them up so other sides will get a chance for crispiness too. Mind not to move them until the upper parts develop some skin that holds together the chunks when moving them around.
Once the other sides are crispy, golden brown too, the roast potatoes are ready to be taken out, about 20 - 40 minutes, it depends on how many times we move them around. Decorate it with some green freshly chopped parsley for better taste.
Enjoy!