Instructions:
- Preheat oven to 425°F (220°C). Cut the potatoes into uniform, medium-sized chunks (roughly 1.5 to 2 inches).
- Place potatoes in a large saucepan, cover with cold water, and add 2 Tbsp of coarse sea salt. Bring to a rolling boil and cook until the edges are just tender when tested with a skewer (about 10–12 minutes). Do not let them fall apart.
- Drain the potatoes completely. Return them to the empty hot saucepan, place the lid on tightly, and shake the pan vigorously for 30 seconds to scuff up the edges. This creates the necessary texture for crispness.
- Place the baking sheet in the preheated oven. Add the chosen fat (duck fat recommended) and let it heat up for 5 minutes until shimmering hot.
- Carefully remove the hot tray from the oven. Toss the roughed-up potatoes with the hot fat until evenly coated. Sprinkle with smoked paprika (if using), black pepper, and a pinch of flaky salt.
- Spread the potatoes in a single layer on the hot tray, ensuring not to overcrowd. Tuck the rosemary and thyme sprigs amongst them. Return to the oven.
- Roast for 25 minutes. Remove the tray, carefully flip the potatoes using tongs, and return to the oven for another 20–30 minutes until deep golden brown and supremely crispy.
- Remove from the oven. Taste and sprinkle generously with fresh flaky sea salt before serving immediately.