Crispy Roast Potatoes

 

From seriouseats: best crispy roast potatoes

Use Yukon Gold potatoes, large-ish and quartered, or medium-sized and halved.

In 2 quarts of boiling water (with 2 T kosher salt and optional 1/2 t baking soda), add 4 lb of cut Yukon Gold potatoes. After returning to the boil, cook 10-15 minutes. Drain, put back in pan and shake a bit to bruise the potatoes. Oil generously (5 T olive oil, or combination of olive oil, duck fat, etc.). Bake (convection bake or air-fry) about up to 20 minutes in a 400 F oven, shake & turn potatoes. Continue baking another 30 minutes until exterior is nice golden brown. Add garlic & seasonings such as rosemary, thyme near the end. Add kosher salt & fresh ground black pepper to taste.

Or, pan-fry the potatoes until nice and golden brown, adding seasonings at the end.