Crispy Oven Roasted Potatoes - English Style

I found out a few years ago that there was more than one way to do oven roasted potatoes.  I was doing a little research to replicate a traditional English Sunday Supper and found my great-grandma's version of potatoes.  For years I wondered why my mom's roasted potatoes (which are incredibly delicious) were different than my great-grandma/great-aunts, that were always so crispy on the outside.   So here, to go along with the Christmas Dinner theme (yeah - its a week past Christmas, I know) is the secret!

8 large russet potatoes, peeled and quartered.  (For this version, russet/Idaho potatoes really work the best).
vegetable oil, lard, olive oil or any fat with a high smoking point. 
Optional - herbs for seasoning oil/potatoes - rosemary, thyme, garlic, chopped onion
Salt and Pepper

Preheat oven to 400 degrees F

First, par boil the potatoes in generously salted water for about 5-10 minutes, only until the outside edges are cooked.  Drain potatoes in a collander.  Then shake the collander to roughen up the edges of the potatoes.  This helps the potatoe absorb the oil and crispen then up!

Put about 1/2 inch of fat into a roasting pan.  The pan needs to be large enough to hold the potatoes in one layer!  This is essential!  Add 1/2 inch of fat into the pan and any herbs you wish to flavor with.  Place the pan into the oven and heat to smoking.   Remove pan from oven and add potatoes, tossing a bit to coat the potatoes.  Place back into the oven and roast for about 30-45 minutes.  Check the potatoes midway and turn the potatoes to crisp the other sides.  Remove when pierced with fork and tender, crisp on all sides.  Salt and pepper to taste.   The potatoes can sit for up to 15 minutes and stay crips, before they start to soften.