Duck fat roast potatoes

Peel the potatoes, take the ends off and cut into even pieces so they cook evenly; put them straight into a pot of cold water so they do not turn brown.

Put the pot on the heat with salt; once it boils, cook 8 to 10 minutes, just until the edges soften and a knife goes in a little way.

Drain, then shake in the pan to rough up the edges; optionally add a little cornstarch and shake again.

Put the potatoes into a pan of hot duck fat and turn them so they are coated on both sides.

Roast in a 450 oven about 20 minutes.

Flip, season with a little garlic powder, onion powder, salt, pepper and thyme, and return to the oven until brown and crispy (transcribed 'another 2025').

Finish with a little more salt.