This two-step cooking method (par-boil and then roast) turns out the crispiest, crunchiest roast potatoes ever. It also allows you to prep the potatoes ahead, and then slide them into a super-hot oven for a quick roast while the lamb rests. Duck and goose fat deliver the richest tasting potatoes, but you can use olive oil as well.
The potatoes may be par-boiled up to 2 hours ahead.
We overcooked this slightly. It would have been wonderful it we had pulled it a few minutes early. I will definitely make again.
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