You think you know heat? You don’t. The secret to a life-changing roast potato is aggressive, almost violent heat from the moment those spuds hit the pan. If your oil isn’t shimmering like a mirage in the Sahara, you’ve already lost the game. Your oven needs to roar at 425°F (220°C) minimum—any lower and you’re basically steaming your potatoes into sad, flabby defeat.
Here’s the kicker: you must parboil your potatoes first, then rough them up in the colander like they owe you money. That fluffy, jagged surface is a texture trap for crispy goodness. Then—and this is non-negotiable—heat your oil (duck fat is the king, but vegetable oil is the loyal squire) in the roasting pan on the stovetop until it’s smoking hot. Drop the potatoes in and listen to that sizzle—that’s the sound of angels weeping with joy.
