Steam-Drying Parboiled Potatoes

Crisp roast potatoes start before the oven. Parboil the chunks in well-salted water until just tender, then drain and let them dry off thoroughly in the colander so the surface moisture escapes and the edges turn rough and floury — that roughened surface is what crisps into a craggy, golden crust. Toss the dried potatoes in oil or duck fat with your spices only once they're dry, then roast hot, around 425°F (220°C), turning once, until deeply crisp. Skipping the drying step is the most common reason roast potatoes come out pale and soft rather than shatteringly crisp.