Execution:

1. parboil the potatoes.

• Preheat a convection oven to 450°F.

• Wash and peel the potatoes, cut into even sizes, the more edges the better. Remove any black eyes in the potatoes. Optionally; put the peels in a cheesecloth, wrap and set aside.

• Place the potatoes into a pot and fill with enough cold water to cover, season the water until it tastes too salty. Add the cheesecloth filled with peelings into the water as well.

• Simmer the potatoes over medium-low heat until they are nearly cooked through. A pairing knife stuck in the centre should go through with almost no resistance.

• Place your roasting tray into the oven to preheat.

• Strain the potatoes, discard the cheesecloth and water.

• Heat the pot over a medium heat until dry.

• Take the pot off the heat. place the potatoes back into the pot, cover with a lid and shake lightly until the exterior of the potatoes have become rough and fluffy. Remove the lid and allow the potatoes to steam for 5 minutes.

2. roast the potatoes.

• Add the fat and herbs to the tray and put in the oven for 5 minutes.

• Remove the herbs once aromatic and browned.

• Add the potatoes and shake the tray to make sure all of the potatoes are covered in fat.

• Place in the oven for 15-20 minutes or until golden and crisp on one side, flip and repeat until the same is achieved all over.

• Remove the potatoes from the tray into a bowl lined with paper towel, season to taste with salt and serve.