Roast potatoes crisp-wise

Ingredients:

• 2 pounds of potatoes (Yukon Gold or Russet are good choices)
• 1/4 cup olive oil or duck fat
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Fresh herbs (such as rosemary or thyme), optional

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Potatoes:
   1. Peel the potatoes (optional, depending on preference).
   2. Cut the potatoes into evenly sized chunks, about 1-2 inches in size.
3. Parboil the Potatoes:
   1. Place the potato chunks in a large pot and cover with cold water.
   2. Add a pinch of salt to the water.
   3. Bring to a boil and cook for about 10 minutes, or until the potatoes are just tender but not fully cooked.
   4. Drain the potatoes in a colander and let them sit for a minute to dry out.
4. Rough Up the Potatoes:
   1. Shake the colander gently to rough up the edges of the potatoes. This step is crucial for achieving that crispy exterior.
5. Season the Potatoes:
   1. Transfer the potatoes to a large bowl.
   2. Add the olive oil or duck fat, salt, pepper, garlic powder, and paprika.
   3. Toss the potatoes to ensure they are evenly coated.
6. Roast the Potatoes:
   1. Spread the potatoes out in a single layer on a baking sheet. Ensure they are not overcrowded; use two baking sheets if necessary.
   2. Roast in the preheated oven for 30-40 minutes, turning the potatoes halfway through the cooking time to ensure even browning.
7. Finish and Serve:
   1. Once the potatoes are golden brown and crispy, remove them from the oven.
   2. If using fresh herbs, sprinkle them over the potatoes while they are still hot.
   3. Serve immediately and enjoy!

These crispy roast potatoes are the perfect side dish for any meal, offering a satisfying crunch with a soft, fluffy interior. Enjoy!

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