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Preheat your oven to 425°F (220°C).
Wash and peel the potatoes (if desired). Cut them into even chunks, about 1 to 1.5 inches in size. This ensures they cook evenly and get crispy on all sides.
Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the water to a boil over medium-high heat and cook the potatoes for 8-10 minutes, or until they are just starting to soften but still hold their shape. You should be able to insert a fork but not easily break the potatoes. Drain the potatoes well and let them sit for a minute or two to steam off any excess moisture.
Step 2: Rough Up the Potatoes
Transfer the drained potatoes back into the pot. Place the lid on the pot and gently shake the potatoes back and forth. This "roughing up" of the potatoes helps create crispy edges when roasted. If you like extra crispy potatoes, you can use a fork to gently scrape the edges of each potato.
If you’re using cornstarch for extra crispiness, sprinkle the cornstarch over the potatoes and toss to coat evenly. This step is optional but helps create a super-crispy crust.
Step 3: Roast the Potatoes
Heat the olive oil (or duck fat) in a large, oven-safe roasting pan or baking sheet in the preheated oven for about 5 minutes. You want the oil to be hot before adding the potatoes.
Carefully add the roughened potatoes to the pan, spreading them out in a single layer. Make sure the potatoes have plenty of space; if they’re overcrowded, they won’t crisp up properly.
Sprinkle the garlic powder, onion powder, smoked paprika, rosemary (if using), salt, and pepper over the potatoes. Toss the potatoes in the oil and seasoning to ensure they’re evenly coated.
Roast the potatoes for 30-35 minutes, turning them halfway through, until they are golden brown and crispy on the outside, with a fluffy interior. The key is to avoid moving them too much during roasting to allow them to crisp up.
Step 4: Serve
Remove the potatoes from the oven and transfer them to a serving dish.
Garnish with fresh chopped parsley or chives, if desired, for a pop of color.
Serve immediately while they’re still hot and crispy. Enjoy!
Serving and Storage Tips
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