Prepare the potatoes

• Peel the potatoes and cut them into quarters.
• Wash them in cold water.

Parboil the potatoes

• In a pan, parboil the potatoes with salt for 20 minutes.
• Optionally add a stock cube or baking soda to the water.

Heat the fat

• In a large roasting pan, add the baking fat and butter with a pinch of salt.
• Preheat the oven to 190 °C.
• Heat the roasting pan in the oven for 10 minutes so it is ready right before the potatoes are done.

Dry and ruffle the potatoes

• Strain the potatoes and let them sit for 5 minutes to dry out.
• Add a sprinkle of cornstarch.
• With the pan lid on, gently shake the pan to ruffle up the potatoes and edges and evenly coat the flour.

Coat in hot fat

• Add the potatoes to the hot fat, it should sizzle.
• Give them plenty of space and coat the fat around the potatoes.

Roast the potatoes

• Bake at 190 °C for 95 to 100 minutes.
• Every 20 to 30 minutes, take the potatoes out and toss them around to roast evenly on each side.
• After 50 to 60 minutes, add the fresh herbs and crushed garlic and put back into the oven.

Finish and serve

• Once fully roasted, sprinkle with salt and pepper.
• Add the fresh herbs.