Parboiled for a bit longer than recommended, shaken about in the pan so the edges go all mushy, put in red hot duck fat (better than goose), basted and then maldon salt sprinkled on top, then very hot oven.
have to, have to parboil, then shake them around and put in hot hot HOT oil...
when my late grandmother used to come over for dinner when we were little she always used to take a red hot potato out of the serving dish, sprinkle with salt and chow down! i do the same in fond rememberance, and also , there is nothing like a crispy hot potato <<drooooooooooooool>>
I sometimes do Marmite roast potatoes. You parboil as normal, then put oil and a big spoonful of Marmite in the saucepan and shake it all up to coat the potatoes with the oil and Marmite, before putting on a hot tray and roasting.
You get this lovely savoury crust on the potatoes!