Russets or Yukon golds work best for this recipe. I leave the skins on since they crisp up so nicely and provide a tiny bit more nutrition.
- 4 medium potatoes, scrubbed and diced or sliced into wedges
- 2 Tbsp cooking fat (bacon fat or olive oil), plus more for greasing baking sheet
For the spice mixture:
- 1/2 tsp salt (or, to taste)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp smoked paprika
- 1/4 tsp oregano
- 1/8–1/4 tsp cayenne pepper (start small and add more, to taste)
- Preheat the oven to 450 degrees.
- Place the potatoes in a saucepan and cover with water by about an inch (the water should be an inch above the potatoes). Add a pinch of salt to the water. Bring to a boil over high heat, then reduce heat to a simmer. Simmer 8-10 minutes, or until a knife can easily pierce the potatoes. Drain the potatoes and transfer to a large bowl.
- While the potatoes are cooking, combine spice mixture ingredients (if using) in a small bowl or jar.
- Add cooking fat and spice mixture (or, more salt if you’re not using the seasoning blend) to the hot potatoes and stir to coat.
- Grease a baking sheet with a little more oil or baking fat. Spread potatoes in a single layer across the baking sheet.
- Roast potatoes until the bottoms are crisp, about 20-25 minutes. If you go to flip the potatoes and they are sticking to the pan, wait another 3-4 minutes before trying to flip them. They should naturally release from the pan when they’re browned.
- Flip the potatoes over and roast another 20-25 minutes. Serve warm and season with additional salt or spices as desired.