Roast potatoes are always a go-to when I want something straightforward and reliable. I start by peeling and chopping the potatoes into even chunks, then parboil them for about 8 minutes. This step helps get that fluffy inside. After draining, I shake them in the pot to rough up the edges—makes a huge difference for crispiness. For the oil, I use a mix of olive oil and a bit of duck fat if I have it. The tray goes into a hot oven to preheat the oil before tossing the potatoes in. I season with sea salt, black pepper, and sometimes a sprinkle of smoked paprika or garlic powder. Into the oven at 425°F, turning them once or twice, until they’re golden and crunchy on the outside. Usually takes about 40 minutes. One tip: don’t overcrowd the pan. The potatoes need space to crisp up properly. If I’m feeling extra, I’ll throw in some rosemary sprigs or smashed garlic cloves for the last 15 minutes. The result is always a tray of crispy, golden roast potatoes that pair with just about anything. #RoastPotatoes #HomemadeCooking #CrispyPotatoes #KitchenTips