Here's a great way to make potatoes (in honor of my ancestor, Niall of the Nine Hostages.)
1. Scrub and cut potatoes into cubes, strips, dodecahedrons or similar pleasing shape. Try to keep the pieces the same size for even cooking. Peel them or don't .
2. Parboil. Old Polish wives say vegetables that grow in the ground should be put in cold water and brought to a boil. Do not overcook the potatoes. Once the water is boiling and the potatoes stop being raw, but not cooked through, take them out of the hot water and plunge them in some cold water. Drain.
When you put the potatoes on, turn your oven to the highest setting (500 degrees in N. America, no broiler unless you're committed to watching the oven)
3. Mix some oil with rock salt . If you are cooking 8-10 potatoes, I'd say a quarter cup of grease to a teaspoon of salt. Less if you're hypertensive.
My preference is for olive oil, but broke is as broke does, so margarine or bacon grease will work if you melt them first.
4. If you have a favorite seasoning, add it to your grease/salt mixture. Fresh chopped rosemary is good, so are thyme, cumin and sesame /mustard seeds. I've prepared this as a side dish for Indian, Arab and Italian meals by adjusting the seasonings.
5. Toss potatoes in oil and salt until coated and spread in a single layer on a baking sheet or a cast iron pan. The large chunks of salt keep the potatoes slightly elevated off the pan and allow the heat to circulate and brown each piece perfectly.
6. Potatoes are done when the exterior is crispy and the insides are fluffy.
7. Serve with ketchup (remember when Reagan declared it a vegetable?), yogurt, cheese or whatever. Eat and give thanks to Peru.
Breakfast, lunch or dinner, these potatoes taste like they came from a restaurant!