4poundsYukon Gold Potatoes(peeled and cut into bite-sized pieces)
2teaspoonspaprika
3Tablespoonsolive oil(or goose fat if you happen to have some lying around)
sea salt(to taste)
Instructions
Place cut potatoes into a large pan filled with water. Bring to a boil and cook for 7 minutes.
Drain well in a colander.
Sprinkle paprika over potatoes and shake to coat. This also softens the edges.
Preheat oven to 425 degrees. Pour oil into a large roasting pan and place in the oven to heat.
When the oil sizzles, CAREFULLY add the potatoes and toss to coat with oil. It will splatter, so be careful!
Bake for one hour, then reduce temperature to 400 degrees and continue to cook until crispy brown on the outside, and soft and fluffy on the inside, about 40 minutes.
Stir the potatoes once or twice only while cooking. You want them to be brown and crispy.