Chances are, you already have an excellent recipe for Roast Potatoes. If so, toss it out. This one’s better!
Baking potatoes, as needed
Drippings from roast, bacon, or duck (see Note)
Salt, to taste
Preheat oven to 400 deg. F. Peel and quarter large potatoes; if using small-to-medium potatoes, cut in half. Arrange hot potatoes in drippings (either around roast or in a metal pan; my theory is that potatoes crisp up better in a hot metal pan than in a glass baking dish). Turn to coat in sizzling fat several times during their 45 min. baking time. Roast until golden and crisp. Sprinkle with salt, to taste.
Note: I strain and freeze drippings - usually to toss them out in a sealed plastic bag in solidified form, but often to make Roast Potatoes any time I feel like it, with no need to have a roast in the oven when I do. I’ve labelled this dish “Vegetarian.” If you take your vegetarian leanings seriously, use canola oil for these potatoes, Dollinks.